Shoulder Ham With Money and Dried Fruit Bats

Ingredients

3 tablespoons Olive Oil

4 tablespoons honey

250 grs. of raisins

teaspoon mixture of spices (5 nails, 6 grains of cardamom, grated

Grinding spices and fry in oil and add a few drops of water.

Add the onion slices and minced garlic.

When the onion begins to browned, add the meat of the shoulder sliced and fry until brown on all sides and is well sealed.

Cook the set to fire very slow in a saucepan clogged and partially covered with water.

After 15 minutes, remove the whole of heat and add honey, the amphitheatre chopped, raisins and almonds (previously golden In a skillet and crushed).

Put the preparation in a terrine, stopper and put in the oven (heated previously) to slow fire an hour more or less.

The meat should be tender and not dry.

At the time to serve, you can accompany semolina wheat to butter or rice.

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

1.0 servings

Thursday, February 11, 2010 - 4:03pm