Baked Lamb and Cheese with Peppers
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INGREDIENTS 1 pound lean boneless lamb shoulder, trimmed of fat, cut into 1-inch cubes
1/8 teaspoon ground cinnamon
1 teaspoon salt, optional
1/4 teaspoon freshly ground black pepper
6 tablespoons olive oil
3 cups water
1-1/2 cups finely chopped onions
3 medium-sized firm ripe tomatoes, peeled, seeded and coarsely chopped
2 medium-sized green bell peppers, seeded and coarsely chopped
1/4 teaspoon crushed hot red pepper flakes
1/8 teaspoon cumin
1/8 teaspoon ground coriander
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh bread crumbs
6 eggs, slightly beaten
2 tablespoons butter, meltedToss sliced lamb with the cinnamon, salt and black pepper In a heavy 12-inch skillet, warm 3 tablespoons of the oil over high heat. Brown the lamb in the hot oil. Pour in just enough water to cover the lamb (about 2 cups) and bring to a boil over high heat, stirring constantly and scraping in the brown particles that cling to the pan. Reduce the heat to low and simmer partially covered for 45 minutes. Remove the lamb to a 3-quart baking dish. Skim off the fat from the sauce and set aside.
In a heavy 10 to 12-inch skillet, warm the remaining 3 tablespoons of oil over moderate heat. Add the onions and cook for about 5 minutes, until clear and slightly brown. Stir in the tomatoes, green peppers, red pepper flakes, cumin, cayenne, coriander and the remaining 1 cup of water. Bring to a boil over high heat, reduce the heat to low and, stirring from time to time, simmer for about 15 minutes, or until most of the liquid in the pan has evaporated.
Preheat the oven to 350 degrees. Add the vegetable mixture to the lamb and stir in the cheese and bread crumbs. When the mixture is well blended, stir in the beaten eggs. Taste for seasoning, then bake uncovered in the oven for 45 minutes, or until the top is golden brown. Dribble the melted butter evenly over the top and serve at once, directly from the baking dish. Heat the reserved lamb sauce briefly in the skillet and serve separately in a heated bowl or sauceboat.