portuguese lamb and clams

Ingredients

• Servings: 4
• 1 cup white
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/2 teaspoon ground cumin
• 1 pound boneless lamb loin, cubed
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 pound cooked and diced potatoes
• 1 (15 ounce) can cannellini beans
• 1 pinch ground cayenne pepper
• 18 clams
• 3 tablespoons chopped fresh parsley, for garnish

Recipe

• to marinate: combine the , garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. mix together. add lamb and toss to coat. cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
• heat oil in a large skillet over medium heat. add onion and saute until soft. remove lamb from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. cook until open, about 7 minutes. garnish with parsley and serve hot.