| 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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