1 In a large nonreactive bowl, sprinkle the lamb chunks liberally with salt, pepper, and lime juice, cover, and refrigerate 2 hours.
2 Drain the lamb (reserving the marinade) and pat it dry, then roll the lamb chunks in the flour. In a large, heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the lamb on all sides, turning it with a slotted spoon, and transfer it to a plate when done.
3 In the same casserole, brown the bacon over medium heat 3 to 4 minutes, then add the onion, bell pepper, and garlic, reduce the heat to low, and cook, stirring, until tender, 5 to 6 minutes. Return the lamb to the casserole, add the reserved marinade, the tomatoes, sherry, oregano, cumin seeds, paprika, and bay leaf, over, and simmer until the lamb is tender, 1 to 1-1/2 hours. Transfer to a serving bowl, discard the bay leaf, stir in the parsley, and serve with Arroz Blanco (Perfect White Rice).
- 2 1/2 lbs. Boneless shoulder of lamb, cut into 2-inch cubes
- 1 Large onion, thinly sliced
- 2 cups - Drained and chopped canned whole or crushed tomatoes; or 6 medium size ripe tomatoes
- 1/2 tsp. cummin seeds
- 3 tbsp. Finely chopped fresh parsley
- 1/2 cup Pure Spanish olive oil
- 1 Large green bell pepper, seeded and thinly sliced
- 1 cup dry Sherry
- 1 tsp. hot paprika
- Juice of 2 limes
- 1/2 lb. Tocino (slab bacon) rind removed and cut into 1/4-inch dice
- 4 cloves garlic, finely chopped
- 1/4 tsp. dried oregano
- 1 Bay leaf
- Salt and freshly ground black pepper to taste