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Cordero con Tamarindo (Leg of Lamb with Tamarind and Potatoes)
Stolen on: December 15, 2006
It's Chanukah time! And you don't have to be Jewish to enjoy these traditional recipes with some zest. Executive Chef Julian Medina, owner of one of our favorite Mexican restaurants, Zócalo, shares his family favorites with SupermarketGuru.
Ingredients 8 lbs leg of lamb or goat (cut in 3 oz pieces) 2 Tbsp olive oil 2 cups tamarind puree 2 Tbsp chopped jalapeños 2 Tbsp ginger 1 chopped Spanish onion 3 Tbsp chopped garlic 3 Tbsp honey 5 cups of water 5 sprigs of thyme 2 yellow potatoes (cut in 1/2" squares) Salt
Steal This Recipe® step-by-step Instructions 1. In a pot, sear the pieces of lamb with olive oil making sure that the oil is smoky hot and the lamb is well seasoned with salt 2. Sear five to seven pieces at a time and set aside when the pieces of lamb are seared well all around 3. Once all the lamb is well seared, lower the heat in the pot and add the chopped garlic, ginger, jalapeños, onions and thyme 4. Let it caramelize 5. Add honey, tamarind and water 6. Check the seasoning, and add salt to taste 7. Bring the liquid to a simmer and then add the lamb 8. Cover with a lid and cook for 11/2 hours 9. Add the potatoes and cook for 25 minutes more
Chef Julian Medina says,"I love to serve this recipe with rice pilaf."
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