Shoulder Ham With Money and Dried Fruit Bats


Photo: Juan Sanguino Collado
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Ingredients

800 grs. shoulder lamb
3 tablespoons Olive Oil
1 big onion
2 Cloves garlic
4 tablespoons honey
250 grs. of raisins
125 grs. of amphitheatre of apricots
125 grs. of almonds
teaspoon mixture of spices (5 nails, 6 grains of cardamom, grated

Preparation

1
Grinding spices and fry in oil and add a few drops of water.
2
Add the onion slices and minced garlic.
3
When the onion begins to browned, add the meat of the shoulder sliced and fry until brown on all sides and is well sealed.
4
Cook the set to fire very slow in a saucepan clogged and partially covered with water.
5
After 15 minutes, remove the whole of heat and add honey, the amphitheatre chopped, raisins and almonds (previously golden In a skillet and crushed).
6
Put the preparation in a terrine, stopper and put in the oven (heated previously) to slow fire an hour more or less.
7
The meat should be tender and not dry.
8
At the time to serve, you can accompany semolina wheat to butter or rice.

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About

Traditional dish of Extremadura dating back to the reign of Caliph of Córdoba Abd al-Rahman II (792-852).

Tags:

lamb
Mediterranean
Spain
arabic
extremadura
ancient recipes

Yield:

1.0 servings

Added:

February 11, 2010

Creator:

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