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| What You Need: |
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2½ pounds boneless lamb shoulder, cut into 1½ -to 2-inch cubes
1 teaspoon salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 small onions, peeled and cut crosswise into 1/8-inch-thick slices
2 celery stalks, trimmed of all leaves and cut crosswise into 1/8-inch- thick slices
1 small green pepper, seeded, deribbed and cut crosswise into 1/8-inch-thick rings
¼ teaspoon ground hot red pepper
1teaspoon finely chopped garlic
2 cups freshly made beef stock or 1 cup canned beef stock combined with 1 cup water
3 medium-sized cucumbers
2 tablespoons cornstarch combined with 3 tablespoons cold water
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| How To Cook: |
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1. Pat the lamb completely dry with paper towels and sprinkle it with the salt and a few grin dings of pepper. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
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2. Brown the lamb in the hot oil, 5 or 6 cubes at a time, turning the cubes with tongs and regulating the heat so they color richly and evenly without burning. As they brown, transfer the cubes to a large plate.
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3. Add the onions, celery, green pepper, red pepper and garlic to the fat remaining in the skillet and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
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4. Stir in the stock or stock and water, then return the lamb and any juices accumulated around it to the skillet. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 1½ hours, or until the lamb is tender but still intact.
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5. Meanwhile, with a small, sharp knife, peel 2 of the cucumbers and slice them lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Coarsely grate the cucumbers into a sieve set over a deep bowl.
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6. Squeeze with both hands to force out any excess moisture. Set the cucumber aside. Scrub the remaining unpeeled cucumber under cold water, pat it dry, and run the tines of a table fork lengthwise down the entire outer surface to decorate the peel. Then cut the cucumber crosswise into ¼ -inch-thick slices.
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7. When the lamb is tender, skim as much fat as possible off the surface of the sauce with a large spoon. Stir in the grated cucumbers and the cornstarch mixture. Stirring constantly, cook over moderate heat until the sauce thickens, clears and comes to a boil.
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8. To serve, transfer the entire contents of the skillet to a deep, heated platter or serving bowl and arrange the cucumber slices attractively in a ring around the outside edge.
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