Marinated And Smothered Grillades In Rusty Gravy

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 tablespoon cayenne pepper
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 3 1/2 lbs boneless boston butt, about 3/4-inch thick, cut into 12 pieces (lamb shoulder)
• 1/3 cup vegetable oil
• 3 cups water, approximately
• 2 1/2 cups onions, finely chopped
• 1 teaspoon garlic, finely chopped
• hot cooked rice

Recipe

• 1 combine cayenne, salt and garlic powder.
• 2 place meat in a large bowl and sprinkle evenly with the cayenne mixture. press the mixture into the meat with your hands.
• 3 cover and refrigerate overnight, or up to 2 days.
• 4 heat oil in a heavy pan or dutch oven with a broad bottom, over high heat.
• 5 carefully slip the meat into the hot oil, with as much of the meat in contact with the bottom of the pan as possible.
• 6 cook without turning or stirring until underside of meat is crusty brown, about 10 minutes.
• 7 turn meat over, in a single layer if possible, and cook until all pieces are brown and crusty, about 10 minutes more.
• 8 if any pieces curl up, cut them in half.
• 9 remove from heat and pour off all but 2 tablespoons of fat, leaving as much sediment as possible.
• 10 add 1/4 cup of water.
• 11 holding meat firmly with a fork or tongs, rub it against the pan bottom to dissolve some but not all of the sediment.
• 12 return pan to high heat and cook about 3 minutes, rubbing meat on bottom of pan occasionally.
• 13 add onions and cook until most of the liquid has evaporated, about 5 minutes, stirring and scraping bottom of pan.
• 14 if sediment is building up only in certain spots, rotate the pan.
• 15 stir in the garlic and 1/4 cup more water.
• 16 reduce heat to medium and cook about 2 minutes, arranging meat in a single layer and scraping pan as needed.
• 17 add 1/4 cup more water and cook and stir about 1 minute.
• 18 add 1/4 cup more water and cook and stir about 2 minutes.
• 19 add another 1/4 cup water, and stir to coat all the meat, scraping pan bottom well.
• 20 arrange meat in a single layer again.
• 21 cover, reduce heat to low, and cook about 10 minutes without stirring.
• 22 add 1 1/2 cups more water, stirring and scraping pan bottom well.
• 23 cover and cook for 20 minutes without stirring.
• 24 stir well and turn meat.
• 25 cover and continue cooking until meat is very tender, about 45 minutes, stirring and turning meat once or twice.
• 26 if necessary, add enough water to gravy to make 1 1/2 cups.
• 27 remove from heat and skim off fat.
• 28 serve immediately over hot cooked rice.