Author Notes
Here is the Nuevo Latino dish: “the lamb is French-South
American, the cabbage is pure Mexican, and the salsa is
Caribbean.” We created this recipe for the film "Tortilla Soup" for our book "Cooking with the Movies: Meals on Reels." —Anthony Chiffolo
Continue After Advertisement
Ingredients
-
1/2 cup
tamarind concentrate paste
-
1/3 cup
unsulphured light molasses
-
1/2 cup
orange marmalade
-
1/2 cup
stale Dos Equis or Corona beer
-
zest of 1 tangerine
-
1/2 cup
red pepper, diced
-
1/2 cup
yellow pepper, diced
-
3
chili peppers, chopped fi ne
-
1/4 cup
fresh peeled ginger root
-
1 cup
fresh cilantro leaves, fi nely chopped
-
1 teaspoon
dried oregano
-
2 tablespoons
lime juice
-
salt and pepper to taste
-
4
lg. tangerines, broken into pieces
-
2 pounds
leg of lamb, cut into ½" pieces
-
1
lg. red onion, cut into ½" cubes
-
1 cup
red cabbage, shredded
-
10
scallions, finely chopped
-
3
cloves garlic, pressed
-
1/4 cup
olive oil
-
1 tablespoon
dried cumin
Directions
-
Combine the tamarind paste, molasses, marmalade,
and beer in a saucepan over a medium
fl ame, stirring frequently, until the mixture
comes to a boil. Remove from heat and
reserve.
-
In a blender or small food processor, mix the
zest, peppers, ginger root, cilantro, oregano,
and lime juice, then spoon into a bowl. Add the salt, pepper, and tangerine pieces and stir
well. Set the salsa aside.
-
Place the lamb pieces on skewers, alternating
with the pieces of onion. Brush with the tamarind
paste mixture, and place on a hot grill,
turning once or twice, until the lamb is cooked
through but still medium rare (about 4 minutes
on each side). Continue to baste the lamb
with the tamarind paste mixture as it cooks.
-
While the lamb is cooking, sauté the cabbage,
scallions, and garlic in olive oil until all are
wilted. Add the cumin and stir well. Remove
to a large platter. Slip the lamb and onion
cubes off the skewers and arrange, nouvelle cuisine
style (or Nuevo Latino style) on top of the cabbage. Ladle
the tangerine salsa over the meat and serve
immediately.
See what other Food52ers are saying.