Cuisine Featured: Basque
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
3 pounds boneless lamb, cut into ½ pound boiled ham, cut into
1½-inch pieces ¼-inch dice (1 c)
½ c all-purpose flour 1½ c boiling beef stock, fresh or
2 T olive oil canned, or substitute 1½ c boiling
1 c finely chopped onions water
1½ tsp finely chopped garlic 1 c dry red wine
1½ tsp salt 2 T tomato paste
½ tsp freshly ground black pepper 1 T finely chopped parsley
------------------------------
Dust the pieces of lamb with the flour. In a heavy 10- to 12-inch skillet,
heat the olive oil until a light haze forms above it. Add the pieces of lamb
and, turning them frequently, cook over moderately high heat until they are
golden brown.Transfer the browned lamb to a 2- to 2½-quart casserole. Stir the onions, garlic, salt, pepper and ham dice into the fat in the skillet and cook over moderate heat, stirring constantly, until the onions and ham are golden brown. Watch carefully for any signs of burning, and regulate the heat accordingly.
Stir in the boiling beef stock (or water), red wine and tomato paste, and bring to a boil over high heat, meanwhile scraping in any browned bits that may be clinging to the bottom or sides of the pan. Pour over the lamb, cover the casserole and simmer for 1 hour, or until the meat shows no resistance when pierced with the tip of a sharp knife. Taste the stew for seasoning, sprinkle with the chopped parsley and serve hot. Serves 4 to 6.
