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Measurements

Title: LAMB CACCIATORE
Categories: Meats, Soups, Usenet
Yield: 4 servings

4 lb Lamb shoulder or leg trim fat and cut into bite-size cubes
1/3 c Olive oil
1 sm Garlic clove, minced
1 t Rosemary, dried, crushed
1/2 t Sage leaves, dried
2 t Flour
1/2 c Vinegar (white or wine)
1/2 c Water
Salt and pepper, to taste

In a large, heavy-bottomed casserole dish brown the meat in hot olive oil. Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil.
Add garlic, rosemary and sage. Stir. Sprinkle flour on meat and stir. Continue cooking the meat while stirring, to brown the flour a bit. Add vinegar and water. Stir thoroughly. Cover, lower heat, and simmer 1 hour or until meat is tender. Season to taste with salt and pepper.
Stir frequently during cooking, and add a little hot water if necessary to prevent burning.

NOTES:
* An Easy Lamb Stew -- I got this recipe from my mom. I'm not sure where she got it. It's not a typical cacciatore (i.e. smothered in tomato sauce); instead, it's tart and tastes of herbs. It smells great when it's cooking. It's very easy to make. Yield: Serves 4 to 6.
: Difficulty: easy.
: Time: 20-30 minutes preparation, 1 hour cooking.
: Precision: no need to measure.
: Jeff Lichtman
: Relational Technology, Inc., Alameda, California
: Copyright (C) 1986 USENET Community Trust


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