A Paul Giza original recipe
Ingredients:
2 lbs Lamb, cubed
2 tbsp Olive Oil
1 tbsp butter
½ tsp garlic powder
1 tsp minced ginger
1 tbsp pure Honey
2 tbsp coco powder
1 ½ tbsp Mint Sauce
3 drops mint extract
Salt & Pepper to taste
Liquors:
1 ½ oz Butter Shots
2 oz Crème de Cacao
2 oz White Rum
Method:
Warm deep skillet (med-high). Add oil and butter. When butter is melted completely, add lamb. Brown meat. Drain liquids. Add all three liquors. Stir in remaining ingredients. Cook until sauce reduces by about half (10-15 minutes).