Estofado de Cordero (Stew of Lamb)

Sofrito:

• 1 red onion (chopped)
• 2 green bell peppers (chopped)
• 5 tomatoes (chopped)
• 5 cloves of garlic
• 1 jalapeño pepper, cut in strips and seeded

Stew:

• 4 lbs Lamb (boneless)
• 1 teaspoon Badia Ground Cumin
• 1 teaspoon Badia Ground Black Pepper
• 1 teaspoon Badia Salt
• 60 grams Badia Pilloncillo
• ¼ teaspoon Badia Ground Cayenne Pepper (or ½ teaspoon Badia Anchiote Powder)
• 1 teaspoon Badia Ground Cumin
• 4-5 Badia Whole Cloves
• 4-5 Badia Whole Allspice
• 1 tablespoon Badia Whole Oregano (Organic)
• 2 celery stalks (chopped)
• 12 ounces favorite light beer (substitute for 1 – 1 ½ cup Côtes du Rhône Villages)

Yellow Rice:

• 3 cups cooked white rice
• 1 onion chopped
• 1 tablespoon Badia Extra Virgin Olive Oil
• 1 teaspoon butter
• 1 teaspoon Badia Ground Turmeric (Organic)
• 1 cup fresh corn kernels
• ¼ cup frozen peas
• 1 tablespoon chopped coriander (cilantro)
• 1 teaspoon Badia Salt
• 1 green end of a spring onion sliced thinly

Confit Shallots:

• 12 French shallots, peeled
• Olive oil, considerable amount to cover shallots

• Cut the lamb into bite size pieces, of about 2.5cm (1 inch)
• Season with salt, ground pepper and ground cumin on all sides
• Set aside

Sofrito:

• Add all sofrito ingredients to the bowl of a food processor and whiz until you have a smooth puree
• Depending upon the size of your food processor, you might need to do this in batches

Stew:

• Pour the refrito in a large crockpot, and season it with the salt, ground pepper, ground cumin and cayenne pepper and stir to combine
• Add the seasoned, diced lamb meat to the refrito
• Stir to combine
• Add the brown sugar, whole cloves, whole allspice, oregano and celery stalks
• Stir to combine
• Pour the beer over the mixture and stir one last time
• Cover the crockpot and cook on low for eight hours, or high for four hours
• Before serving, remove the celery stalks, whole cloves and allspice

Yellow Rice:

• Saute the onion in the oil and butter
• Once the onions begin to turn translucent, add the turmeric and the corn and cook for another minute
• Cook the rice and just before it’s finished add the onion mixture, salt and peas
• When the rice is cooked add the coriander and spring onions
• Serve

Confit Shallots:

• Preheat oven to 135C / 275F
• Place peeled shallots in the bottom of a roasting dish and cover with olive oil
• Roast for 2 hours, stirring occasionally
• Once cool, toss in the stew near the end of cooking
• Enjoy with the rest of the Côtes du Rhône Villages wine.