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Method :
In a large
skillet, heat the oil and sauté the diced lamb until well browned on all
sides. Discard the fat and set the lamb aside. In the same skillet, add
the butter and sauté the garlic and onions briefly. Add the guava juice,
stock, and salt and bring to a boil. Add the lamb. Cover and let simmer
for 40 minutes. Add the chili
peppers and tomato paste and stir well. Cover and simmer for an
additional 10-15 minutes, adjust seasoning , and sprinkle with cilantro.
The original
recipe calls of guava nectar, but that contains lots of added sugar. Try
to get guava juice and then add some honey. If you can't find guava, it
should still taste wonderful with pineapple or other juice. We just
won't tell the Royal Caribbean chef !
Makes 6-8 servings
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