Lamb mouse in the Provençale

A delicious recipe perfect for Easter. It comes from the  gourmet recipes against chronic pain Jacqueline Lagacé. 

Ingredients for 4 persons :

• 4 lamb's mice
• 2 tbsp. cold-pressed extra-virgin olive oil
• 2 onions, roughly cut
• 15 cloves of garlic
• 1 to 2 pinches of dried chili flakes
• ½ c. powdered cumin
• 3 red peppers seeded and cut into 2.5 cm pieces
• 1 can of 400 ml Italian tomatoes 
• ¼ cup chopped parsley

Marinade

• 12.5 cl of red wine
• ½ c. salt
• A pinch of pepper
• ¼ c. dried thyme

Preparation: 

In a dish or plastic bag, mix the red wine, salt, pepper and thyme, and place the lamb mice. Marinate in the refrigerator for a minimum of 12 hours , turning the mice a few times. Drain the lamb mice and reserve the marinade.

Preheat the oven to 110 ° C.

In an ovenproof saucepan, heat olive oil and add onion, garlic and chilli flakes. Cook for 5 minutes over medium-low heat.
Add the caraway and cook for 1 minute. Add the peppers and cook for a few more minutes.
Add tomatoes and marinade. Bring to a boil and add the lamb mice, mix well and cover. Place the pan in the oven and bake for about 5 to 5 hours without opening the oven or until the meat is very tender and detaches from the bone. Remove the mice from the pan, cover them and keep warm. Degrease the sauce. Purée the sauce. If the sauce is too thick, add chicken broth; if it is too liquid, reduce it to fire. Return the lamb mice to the sauce.

Serve on a mashed parsnip with Dijon mustard. Garnish with chopped parsley.