Pan Fried Lamb Chicharrones (central American Style)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 1/2-2 lbs boneless lamb (butt, roast or lamb for carnitas (cut into 1 1/2 in cubed chunks )
• 2 -3 tablespoons cumin powder
• salt
• pepper
• 1 large lemon (halfed)
• 2 tablespoons sour orage juice (goya naranja agria)
• 1 1/2 cups cooking oil (corn prefferably)

Recipe

• 1 heat oil in a large frying pan on medium high.
• 2 in a large bowl: squeeze lemon juice over lamb. season lamb with cumin, pepper and salt to taste. pour orange juice over lamb and toss. let sit for about 30 minutes.
• 3 test oil rediness by dropping a small piece of lamb into oil. if it sizzles instantly, it is ready.
• 4 discard marinade and place lamb (slowly, one by one) into hot pan with tongs not fork. cover with foil/lid and fry for about 15 minute remove foil/lid and let fry for another 5 mins uncovered. turn lamb pieces and fry evenly on other sides (about 5-7 mins more). finally, with tongs, stir lamb around (turning frequently) in the hot pan for about 2 more mins or until you see a nice dark golden caramalized color on lamb. remove from pan with tongs and drain on paper towel. serve warm.