| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Catalan | Meats | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | tb | Olive oil |
| 1 | Shoulder of lamb | |
| 20 | Cloves garlic, peeled | |
| Flour | ||
| 300 | ml | Stock |
| 1 | tb | Tomato puree |
INSTRUCTIONS
This recipe from northern Spain takes only minute of the cook's time but produces melting lamb in a lush sauce, thick with sweet (and innocuous) cloves of garlic. In a wide casserole which can be used on top of the stove, heat a tablespoon of olive oil and brown a shoulder of lamb on both sides. remove the meat and add to the saucepan 20 peeled whole cloves of garlic. Cook gently for a few minutes and sprinkle in a few tablespoons of flour, stir well, then continuing to stir, add 300 ml stock mixed with a tablespoon of tomato puree. Return the meat to the casserole, turn it over in the stock mixture, cover tightly and simmer very gently until the meat is cooked. Turn the meat over halfway through cooking and check at intervals, adding more stock if the sauce is getting dry. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93. Courtesy Mark Herron. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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