Lamb Carnitas
Yield
8 servingsPrep
20 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lima beans
|
|
| ¼ | cup |
olive oil
|
|
| 1 ¾ | pounds |
lamb
cubed |
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 3 | each |
bay leaves
|
*
|
| 1 | teaspoon |
coriander
ground |
|
| 2 | teaspoons |
savory
dried |
|
| 1 | cup |
milk
|
|
| 2 | medium |
onions
|
|
| 2 | each |
tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lima beans
|
|
| 59 | ml |
olive oil
|
|
| 793.8 | g |
lamb
cubed |
|
| 5 | ml |
black pepper
freshly ground |
|
| 3 | each |
bay leaves
|
*
|
| 5 | ml |
coriander
ground |
|
| 1E+1 | ml |
savory
dried |
|
| 237 | ml |
milk
|
|
| 2 | medium |
onions
|
|
| 2 | each |
tomatoes
|
|
Directions
Place limas in oven proof casserole, and barely cover with water.
Bake at 350℉ (180℃) F for 2 hours, adding 1 ts. salt after 1 hour.
Check from time to time, and add water if necessary if beans dry out.
Meanwhile, heat one tbls. oil in a large, heavy skillet over high heat on stove.
Add some lamb without crowding, and brown well in batches on all sides, adding extra oil as necessary.
When all the lamb is browned, transfer meat to cast iron Dutch oven or casserole, along with remaining teaspoon salt, pepper, bay leaves, coriander, savory, and ½ cup milk.
Cover and bake 30 minutes.
Remove cover. Add remaining ½ cup milk, and continue to cook 45 minutes more, until meat is falling apart and tender.
Remove from oven.
Cover, and keep warm.
Meanwhile, peel onions and halve them from tip to root.
Place cut surface down on work surface and sliver each from tip to root.
