Fricase De Cordero

 

It's not uncommon for Tom and I to look at eachother at night and ask "So what do you want to do about dinner?" More often than not the answer includes something spicy over rice. Inspired by our upcoming trip to Spain we decided to make a Spanish influenced dinner dish. However, Tom really wanted spicy Mexican food, so this was our compromise. I was going to use tomatoes but forgot to buy some so I made it without and it turned out real well. Here's the recipe with pictures and all!




Ingredients:

1 lb of Ground Lamb

1/2 Cup of diced Chorizo

9 Cremini Mushrooms

4 Cloves of Garlic

1/2 large onion

2 tbs Olive Oil

2 tsp cumin

1 tsp Smoked Paprika

5 Chili de Arbols (dried)

1 tbs Guajilla Peppers (flakes)

1 tbs Ancho Chilli Pepers (flakes)

2 glasses of wine (about half a bottle)

Salt to taste



Chop the chorizo and onion into small pieces. Slice the Cremini mushrooms and dice the garlic



Place a large skillet over low heat and let sit for a minute. Add the olive oil and chorizo. Let the chorizo render out for about a minute. The add the onions and sauté until they soften. Next add the Chilies and sauté for another 45seconds to a minute.



Raise the heat to medium high and add the mushrooms sautéing until they get a little brown. Then add the lamb but do not turn the heat up. This works better on a medium to medium high heat as the lamb stays more tender.



After a minute or two add the garlic, cumin, smoked paprika and stir. Saute this together for another few seconds or until you can really smell the spices. Add the wine and let it reduce until it’s at your desired consistency. Serve over rice (in this case brown rice) and enjoy!