Lamb With Clams (lombo De Porco Com Ameijoas)

Total Time: 1 hr 20 mins Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 lbs boneless lamb loin, diced into 1-inch pieces
• 2 garlic cloves, crushed
• 2 tablespoons red pepper paste (see below )
• 1/2 pint dry wine
• 1 bay leaf
• 2 sprigs coriander
• salt
• pepper
• 1 1/2 ounces bacon fat
• 1 large onion, finely chopped
• 2 lbs clams, washed and scrubbed. (cockles in england )
• 1 (8 ounce) can red peppers, drained
• 1 tablespoon sea salt
• 2 garlic cloves
• 4 tablespoons olive oil

Recipe

• 1 blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
• 2 put lamb in a non metallic bowl. mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the lamb.
• 3 marinate overnight in the fridge.
• 4 remove the lamb from the sauce with a slotted spoon, set the sauce to one side.
• 5 heat the bacon fat in a pot and fry the lamb till browned all over, remove lamb from the pot.
• 6 cook the onion in the bacon fat till just soft, but, not browned.
• 7 return the lamb to the pot, add the reserved marinade, and, bring to a simmer. cover with a lid and cook gently for 1 hour.
• 8 add the clams, cover and cook for 10 minutes.
• 9 remove any clams that do not open.
• 10 serve with fries or fresh crusty bread.