LAMB-CACCI(M) USENET Cookbook LAMB-CACCI(M)
LAMB CACCIATORE
LAMB-CACCI - 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.
INGREDIENTS (Serves 4 to 6)
4 lb shoulder or leg of lamb trim fat and cut into
bite-size cubes.
1/3 cup olive oil
1 small clove of garlic minced
1 tsp dried rosemary crushed
1/2 tsp dried sage leaves
2 tsp flour
1/2 cup white or wine vinegar
1/2 cup water
salt and pepper, to taste
PROCEDURE
(1) 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.
(2) Add garlic, rosemary, and sage. Stir. Sprinkle
flour on meat, and stir. Continue cooking the
meat while stirring, to brown the flour a bit.
(3) Add vinegar and water. Stir thoroughly. Cover,
lower heat, and simmer 1 hour or until meat is
tender.
(4) Season to taste with salt and pepper.
NOTES
Stir frequently during cooking, and add a little hot water
if necessary to prevent burning.
RATING
Difficulty: easy. Time: 20-30 minutes preparation, 1 hour
cooking. Precision: no need to measure.
CONTRIBUTOR
Jeff Lichtman
Relational Technology, Inc., Alameda, California
{amdahl, sun}!rtech!jeff
{ucbvax, decvax}!mtxinu!rtech!jeff
"Saints should always be judged guilty until they are proved innocent.."
Path: decwrl!recipes
From: mukesh@epistemi.ed.ac.uk (Mukesh Patel)
Newsgroups: mod.recipes
Subject: RECIPE: Coriander lamb
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Date: 3 Aug 86 07:20:29 GMT
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