I’m always looking for new recipes to cook with our lamb - especially ones that are full of flavor and quick to make. Picadillo is a traditional family meal with roots in Latin America. It’s one of those recipes that kids grow up to talk about their grandma’s version. The flavors of green olives, raisins and capers are unexpected but delicious. Traditionally served with rice and beans, I have added black beans to the Picadillo to stretch the meal. It is great as a filling for tacos, quesadillas, burger rolls and empanadas.

1 pound Leyden Glen Farm ground lamb

1 tablespoon olive oil

1 small onion, chopped

½ red or green bell pepper, chopped

3 cloves garlic, minced, or more to taste

1 (8 ounce) can tomato sauce OR 2 T tomato paste with 1 cup water

2 (1.41 ounce) packages sazon seasoning or 1 Tablespoon homemade Sazon (recipe below)

1 tablespoon ground cumin (depending on your cumin love)

1 teaspoon oregano

8 large pimento stuffed green olives, cut into pieces to make 1/3 to 1/2 cup

1/3 to 1/2 cup raisins

1 to 2 tablespoons capers

1 teaspoon white sugar

1 can black beans

Brown the onion and bell pepper in a frying pan. Add the lamb and cook until browned for 7 - 10 minutes, breaking into pieces. Add the garlic and cook 1 minute. Add the tomatoes and spices and cook for about 5 minutes. Add the olives, raisins, olives, capers, sugar and black beans. Cook until heated through, adding water if it becomes too dry.

Serve with rice.

Bonus! Homemade Sazon Seasoning

This will make enough for several batches of Picadillo. Try it on all kinds of food. No MSG!

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon ground annatto seed or paprika

1 tablespoon kosher salt

1 1/2 teaspoons ground turmeric

1 1/2 teaspoons oregano

1 teaspoon ground black pepper

Mix together and store in a lidded jar.