3 pounds lamb (shoulder or leg)
½ cup red wine vinegar
1 teaspoon ground cumin
4 cloves garlic, minced
¼ cup vegetable oil
2 teaspoons kosher salt
½ teaspoon ground pepper
1 large red onion, thinly sliced
1 green bell pepper, sliced
½ bunch cilantro, finely chopped
½ bunch parsley, finely chopped
6 cups beef stock
1 bay leaf
½ pound frozen yucca
2-3 carrots, medium sized
9 ounce container dried plums, pitted and chopped
To prepare marinade, in a deep dish, mix the vinegar, oil, garlic, cumin, salt and pepper. ¼ cup vegetable oil, and some salt and black pepper.
Cut the meat into 2 inch cubes and add to marinade. Set aside at room temperature for one hour or refrigerated overnight.
Using a slotted spoon, remove lamb from marinade and brown the meat in a hot deep cast iron skillet. Remove from heat and set aside.
Add marinade to the same skillet scraping off the bottom. Then add red onion (reserving a few slices) and bell pepper. Sauté for 5 minutes.
Then add stock, cilantro, parsley, lamb and bay leaf. Bring to a boil. Cover and lower to a simmer for one hour.
Add yucca and carrots. Continue simmering for 20 minutes.
Tip: cut both items the size of steak fries.
Discard bay leaf. Then add dried plums and simmer for an additional 10 minutes.
Serve with raw onion slices.
In this recipe, we included dried plums which aside from the numerous health benefits, also produces a sense of fullness in the stomach therefore helping in weight loss.