Post by April B. on Jan 30, 2003 15:54:24 GMT -6
LAMB CACCIATORE
Serves 4 to 6.
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.
Serves 4 to 6.
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.
