Picadillo
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FROM - Garry Vroegh INGREDIENTS
2 pounds ground lean lamb
1/2 cup fresh squeezed lemon juice
6 tablespoons red wine
4 tablespoons extra-virgin olive oil
2 cups (minced) yellow onions
2 small green peppers, seeded, de-ribbed and finely chopped
6 cloves garlic, minced
1 can (16-ounces) tomato sauce
1 cup pimiento-stuffed olives, drained and cut in half lengthwise
2 tablespoons capers, drained
2 tablespoons Worcestershire sauce
1/4 teaspoon cumin
1/4 teaspoon cayenne
1/2 teaspoon crushed cilantro
Salt, to taste
1 cup seedless golden raisins, loosely packed, optionalMix lamb with lemon juice and wine in a non-reactive bowl. Cover and marinate overnight in the refrigerator.
In a Dutch oven over medium heat, heat the oil. Add the onions, green peppers, and garlic, and cook about 3 to 4 minutes. Add the lamb and the marinade. Cook uncovered, stirring constantly to break up the meat, until lightly browned. Stir in the tomato sauce, green olives, optional raisins, Worcestershire sauce, cumin, cayenne, cilantro, capers, and salt.
Reduce the heat and simmer 30 to 40 minutes, covered, stirring occasionally. Serve immediately over steamed white rice.
Makes 6 to 8 servings