Shoulder Ham With Money and Dried Fruit Bats
By: Juan Sanguino C...
Published: Thursday, February 11, 2010 - 4:03pm

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.

About


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