| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Meats, Main dish, Greek |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Leg of lamb |
|
|
Salt & pepper to taste |
| 4 |
tb |
Butter |
| 1 |
|
Med. onion, chopped |
| 1 |
|
Carrot, minced |
| 1 |
tb |
Parsley, chopped |
| 1 |
lb |
Tomatoes, peeled, strained |
| 3 |
lb |
Potatoes |
|
|
Water as needed |
INSTRUCTIONS
Wash and dry meat; cut into 1 1/2" chunks; lightly salt & pepper. Brown
the butter in lge. pot. Add meat and brown well on all sides. Remove and
place in deep dish. Add onion to the pot with the butter and let it brown.
Add carrot and parsley, and cook until they wilt. Add tomatoes; bring to
aboil. Add meat and 1 c. of hot water. Partially cook over low heat for
abt. 30 min. Menwhile, peel potatoes, cut into 2 or 3 pcs. Add to pot. Add
a little salt & pepper, and cook until potatoes are tender and most of the
liquid has been absorbed (30 to 45 min.).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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