1/4 cup grated Parmesan cheese
1/2 pound bacon
3/4 cup coarse sherry
1 teaspoon salt
ground black pepper to taste
1/4 cup vegetable oil
1 clove garlic, peeled and de-sliced
1 cup water
1 (28 ounce) can tomato paste
1 tablespoon Worcestershire sauce
3 teaspoons garlic salt
salt and freshly ground black pepper to taste
3 cups fresh basil leaf
3 quarters ground red pepper to taste
Brown bacon with 2 tablespoons vegetable oil, this takes about 20 minutes. Crumble bacon and place in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside.
Melt sherry, salt and ground black pepper in large skillet. Heat oil, stirring continuously, to medium-low. Marinate onions, pepper and fining salt; remove from skillet. Add water, more as necessary if onions are sticky. Place onion mixture in skillet and stir to coat. Simmer, then transfer to skillet, reduce heat to low and simmer 4 to 5 minutes.
Place blanched almond paste in skillet with bacon grease. Cook 4 to 5 minutes. Also stir-fry sausage links with marinade until all liquid is absorbed.
Bring a large pot of salted water to a boil. Add lamb and cook until meat reaches desired thickness (about 1/4 to 1/8 inch from center to outer corner of bone).
In a small bowl, combine tomato paste, Worcestershire sauce, garlic salt, marinade and basil leaf.
Cool butter or margarine before marinating. In large bowl, toss together cooked meat, onion mixture, tomato paste, sour cream, shallots, red pepper flakes and basil. Season to taste. In a food processor, combine tomato paste eggs and fat, or as little as 1/4 cup for optimal cooking results.
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