| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Mexican | 8 | Servings |
INGREDIENTS
| DEIDRE-ANNE PENROD–FGGT98B- | ||
| 5 | lb | Lamb Shoulder Bone — diced |
| 1 | c | Clear Stock |
| 1 | c | Vegetable oil |
| 1 | ts | Salt |
| 2 | oz | Butter |
| 2 | oz | Green Chili Peppers |
| 1 | c | Garlic — chopped |
| 1 | c | Tomato Paste |
| 4 | oz | Onions — diced small |
| 1 | oz | Cilantro |
| 1 | c | Guava Nectar |
INSTRUCTIONS
1. In a large saute pan heat Oil and saute diced Lamb until well browned on all sides, discard fat and set aside. 2. In tbe same saute pan add Butter and saute Garlic and Onions briefly. 3. Add Guava Nectar, Stock and Salt and bring to a boil. Cover and let simmer for 40 minutes, add Chili Peppers and Tomato Paste and stir well for distribution. Cover and simmer for an additional 1O to 15 minutes, adjust seasoning and sprinkle witb Cilantro. Ready to serve. Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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