| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Albanian |
La times, Latimes1 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Lamb leg or shoulder |
|
|
Salt and pepper |
| 3/4 |
c |
Butter |
| 2 |
tb |
Rice |
| 2 |
lb |
Yogurt |
| 5 |
|
Eggs; beaten |
| 1 |
tb |
Flour |
INSTRUCTIONS
Cut meat into 4 serving pieces. Season with salt and pepper to taste.
Dot with 1/4 cup butter and bake at 350 degrees, basting now and then
with pan juices, about 40 minutes, or until well browned. Stir rice
into pan juices. Remove baking pan from oven and set aside while
preparing yogurt sauce. Combine yogurt with salt and pepper to taste.
Stir in eggs until smooth. Set aside. Melt remaining 1/2 cup butter
and add flour. Saute until smooth. Add yogurt mixture and stir until
smooth. Pour yogurt sauce in baking pan, stirring it with meat
pieces, and bake at 375 degrees 45 minutes. Serve hot. Yields 4 to 6
servings.
Each of 6 servings: 519 calories, 444 mg sodium, 305 mg cholesterol,
44 grams fat, 8 grams carbohydrates, 23 grams protein, 0 fiber
Recipe Source: Los Angeles Times - 01-13-1999 Recipe from "The Best of
Albanian Cooking" by Klementina and R. John Hysa (Hippocrene Books,
$22.50)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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