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.
* 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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