portuguese lamb alentejana

Ingredients

• Servings: 4
• 1 1/2 cups dry white
• 1 teaspoon paprika
• 2 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, peeled and cut in half
• 1 bay leaf
• 2 pounds lamb loin, cut into 1 inch cubes
• 3 teaspoons olive oil, divided
• 2 onions, peeled and thinly sliced
• 2 teaspoons finely chopped garlic
• 2 tomatoes - peeled, seeded and chopped
• 1/4 teaspoon crushed red pepper flakes
• 24 small clams in shell, scrubbed
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 7 hrs 10 mins


• in large bowl, combine , paprika, salt and pepper, blend well. add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. marinate for 6 hours, turning occasionally.
• drain lamb; reserve marinade. pat cubes completely dry. discard garlic and bay leaf. melt 1 teaspoon of oil in large skillet. add lamb cubes, stirring frequently so that the meat colors quickly and evenly. transfer with slotted spoon to a bowl.
• pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. boil briskly uncovered until marinade is reduced to 1 cup. pour over lamb and set aside.
• in 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. add garlic, tomatoes and crushed red pepper. simmer, stirring constantly for 5 minutes.
• spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. stir in reserved lamb and juices. simmer for 5 minutes to heat thoroughly. sprinkle with parsley.