Mallorcan Lamb Stew with Dried Fruit

Name: Mallorcan Lamb Stew with Dried Fruit (Cordero a la Mallorquina)
Yield: Serves 8
Cuisine: Spanish
Ingredients: ⅓ cup golden or brown raisins; 1 large pinch of cinnamon; ½ tea biscuit, such as a Maria, or 1 Ritz cracker, crumbled; 1 large pinch of saffron, crumbled; 1 tablespoon honey; Slivered fresh mint, for garnish; 3 to 4 tablespoons olive oil; 2 medium-size onions, diced; 2 medium-size garlic cloves, minced; ⅓ cup toasted pine nuts, for garnish; 2 medium-size green bell peppers, cored, seeded, and diced; 2½ cups chicken stock or broth, or water; ½ cup brandy; 1 teaspoon brown sugar; 1½ tablespoons best-quality red wine vinegar; Coarse salt (kosher or sea) and freshly ground black pepper; 2 cups full-bodied dry red wine; 3 pounds boneless lamb shoulder, cut into 1½-inch chunks; 16 toasted blanched almonds; 1 small pinch of ground cloves; All-purpose flour, for dusting the lamb; 16 to 18 pitted prunes

Cordero a la Mallorquina

Preparation info

Serves
8

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

The Arab legacy in the cuisine of the Balearic Islands can be so pronounced that some dishes transport you straight to Morocco with their sweet-spicy flavors. A case in point is this stew enriched with dried fruit and honey, adapted from a recipe by Manuel Vázquez Montalbán, a great Catalan food writer. Of course, a bonus not encountered in Muslim cuisines is the brandy and wine that lend the dish oomph. And the picada of ground nuts and sweet spices added at the end is characteristi

Ingredients

Europe
Spain
Main course
Stew
Mediterranean
Spicy

Ingredients

Method