LAMB CACCIATORE
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
-
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.
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
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"Saints should always be judged guilty until they are proved innocent.."
Recipe last modified: 31 Dec 85
Original header
From: jeff@rtech (Jeff Lichtman)
Newsgroups: mod.recipes
Approved: reid@decwrl.UUCP
Subject: RECIPE: Lamb Cacciatore
Date: 24 Jan 86 05:16:36 GMT
Organization: Relational Technology Inc., Alameda CA
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