Wash and dry lamb. Cut into serving portions. Heat pan; add butter and
brown lamb. Salt and pepper meat after it is partially browned. When nicely
brown, add lemon juice. Immediately cover for one minute. Add 2 cups of
water and cover again. Lower heat to a simmer and allow meat to stew
slowly.
While lamb is stewing, peel (optional) and wash potatoes. Fry them in
plenty of oil. When the lamb is tender, add the potatoes to the pan. Add
more salt and a bit more water, if necessary, and allow to simmer for 10
more minutes. Serve with freshly ground black pepper.
Posted to TNT Recipes Digest, Vol 01, Nr 945 by vu-man@juno.com (V U Man)
on Jan 16, 1998
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