Cuban Lamb Stes

• 2 1/2 lbs boneless lamb shoulder, cut into 2 " cubes
• flour for dredging
• 1 large onion, sliced thin
• 6 medium ripe tomatoes, or 2 c whole or crushed canned tomatoes, drained and chopped
• 1/2 tsp cumin seeds
• 3 Tbsp finely chopped fresh parsley
• salt and pepper to taste
• 1/4 c olive oil
• 1 lg. green bell pepper, seeded and thinly sliced
• 1 c dry sherry
• 1 tsp hot paprika
• juice of 2 limes
• 1/2 lb slab bacon, rind removed and cut into 1/4 " dice.
• 1/4 tsp dried oregano
• 1 bay leaf

1. In a large nonreactive bowl, sprinkle the lamb chunks liberally with salt, pepper and lime juice. Cover, and refrigerate for two hours.
2. Drain the lamb, reserving the marinade, and pat it dry, then roll the lamb chunks in flour. In a large, heavy bottomed saute pan, heat the oil over medium heat till fragrant, then brown the lamb on all sides, turning it with a slotted spoon, and transfer it to a plate when done.
3. In the same pan, brown the bacon over medium heat 3-4 minutes, then add the onion, bell pepper and garlic. Reduce heat to low, and cook, stirring, till tender, 5-6 minutes. Return the lamb to the pan, add the reserved marinade, tomatoes, sherry, oregano, cumin seeds, paprika and bay leaf, and simmer until the lamb is tender, 1-1 1/2 hours. Transfer to a serving bowl, discard the bay leaf, stir in the parsley, and serve with white or yellow rice.

lamb shoulder, flour, onion, tomatoes, cumin seeds, fresh parsley, salt, olive oil, green bell pepper, sherry, paprika, bacon, oregano, bay leaf

Taken from www.epicurious.com/recipes/member/views/cuban-lamb-stes-52452121 (may not work)