Lamb With Honey And Cumin

Course :	Italian
From:	HungryMonster.com
Serves:	6

Ingredients:

3	pounds	lamb
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
1/4	cup	flour -- for dredging
6	tablespoons	extra-virgin olive oil
1	large	spanish onion -- cut 1/2 inch dice
1	medium	green bell pepper -- seeded, stemmed,
1	tablespoon	hot paprika
1	teaspoon	saffron
2	tablespoons	currants
4	tablespoons	sherry vinegar
3	tablespoons	honey
1	tablespoon	cumin seed
2	cups	dry white wine
1	cup	chicken stock
3	pounds	lamb
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
1/4	cup	flour -- for dredging
6	tablespoons	extra-virgin olive oil
1	large	spanish onion -- cut 1/2 inch dice
1	medium	green bell pepper -- seeded, stemmed,
1	tablespoon	hot paprika
1	teaspoon	saffron
2	tablespoons	currants
4	tablespoons	sherry vinegar
3	tablespoons	honey
1	tablespoon	cumin seed
2	cups	dry white wine
1	cup	chicken stock

Preparation:

Cut lamb into 2-inch cubes, season and dredge in flour. In a 4-quart casserole, heat oil until smoking. Brown lamb pieces until dark golden brown, 4 or 5 at a time, and hold on a plate. Add onion, bell pepper, paprika, saffron and currants and cook until very soft, about 10 to 12 minutes. Add vinegar, honey, cumin, wine and stock and bring to a boil. Add lamb pieces, return to boil, lower heat and simmer 1 hour 20 minutes, stirring every 20 minutes. Serve warm in bowls with grilled bread. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B20)