Lamb And Clams (ameijoas Na Cataplana)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 lbs clams
• 2 tablespoons olive oil
• 2 large onions, chopped
• 2 garlic cloves, smashed
• 2 lbs lamb fillets, cut into 1 inch cubes
• 2/3 cup dry wine
• 4 -5 fresh tomatoes
• 1 cup finely chopped coriander or 1 cup finely chopped parsley
• 1 teaspoon cayenne pepper
• salt
• fresh ground pepper

Recipe

• 1 wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
• 2 soak overnight in salt water, to expel sand.
• 3 heat olive oil in a (cataplanda) cast iron dutch oven.
• 4 fry onions and garlic until soft and golden.
• 5 add lamb and brown on all sides.
• 6 add clams and dry wine.
• 7 increase heat, and cook briskly, shaking pan until wine has reduced.
• 8 add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
• 9 cover tightly and simmer for 30-40 minutes or until lamb is tender.
• 10 traditionaly the"cataplana" (cast iron dutch oven) is brought to the table for serving.