Lamb and Potato Casserole (Angola)
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INGREDIENTS
4 slices bacon, cut crosswise into ½-inch wide pieces
2 pounds boneless lamb shoulder, trimmed, and cut into 1 ½-inch cubes
1 teaspoon salt
2 tablespoons lard
1-½ cups finely chopped onions
1 tablespoon finely chopped garlic
1 large green or red bell pepper, seeded and coarsely chopped
2 tablespoons finely chopped fresh hot chilies (use caution)
4 medium-sized firm ripe tomatoes, peeled, seeded, finely chopped
OR substitute 1-½ cups chopped, drained canned tomatoes
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh coriander
½ teaspoon ground cloves
4 medium-sized boiling potatoes, peeled and sliced into rounds ½-inch thick
2 medium-sized bay leaves
¼ cup cognac or brandy
¼ cup dry white wine
1 cup waterIn a heavy 10 to 12-inch skillet, cook the bacon over moderate heat until the bits are lightly browned but not crisp. With a slotted spoon transfer the bacon bits to paper towels to drain.
Pat the lamb completely dry with paper towels and sprinkle the pieces on all sides with the salt. Add the lard to the bacon fat remaining in the skillet and, when it is hot but not smoking, brown the lamb, 5 or 6 pieces at a time. Turn the lamb frequently with tongs or a spoon and regulate the heat so that the pieces color richly and evenly without burning, regulate heat accordingly. As the pieces brown, transfer them to a plate.
Pour off all but a thin film of fat from the skillet and drop in the onions, garlic, bell pepper and chilies. Stirring frequently and scraping the bottom and sides of the pan, cook for about 5 minutes, or until the vegetables are soft. Watch carefully for any sign of burning, and regulate heat accordingly. Add the tomatoes and, still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon. Remove the pan from the heat and stir in the parsley, coriander, cloves and reserved bacon. Taste for seasoning.
Ladle about 1 cup of the tomato mixture into a heavy 2 to 3 quart casserole and spread half of the sliced potatoes on top. Add half of the lamb and cover it with another cup or so of the tomato mixture. Spread the remaining potatoes evenly in the casserole, add the rest of the lamb and any liquid that has accumulated around it. Then ladle the remaining tomato mixture across the top. Tuck the bay leaves down inside the casserole.
Pour the brandy or cognac into the skillet and warm it over the lowest possible heat. Ignite the brandy or cognac with a match and slide the skillet back and forth gently until the flames die out. Pour in the wine and water and, stirring and scraping the sides and bottom of the pan constantly, bring to a boil over high heat. Carefully pour the brandy mixture down the sides of the casserole.
Bring the casserole to a boil over moderate heat, reduce the heat to low, and simmer partially covered for about 1 hour, or until the lamb and potatoes are tender but still intact.
Taste for seasoning and pick out and discard the bay leaves. Serve at once, directly from the casserole, or from a heated bowl.
NOTE - Traditionally, the Caldeirada is made with cabrito, or kid, and if kid meat is available in your locality, you might like to substitute it for the lamb in this recipe.
Serves 4 to 6