Lamb Cacciatore

* Exported from MasterCook *

LAMB CACCIATORE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 ts Sage leaves, dried
2 ts 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
: {amdahl, sun}!rtech!jeff
: {ucbvax, decvax}!mtxinu!rtech!jeff
:
: Saints should always be judged guilty until they are
proved innocent..

: Copyright (C) 1986 USENET Community Trust



- - - - - - - - - - - - - - - - - -