| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean stewing lamb; cut into 1" cubes |
| 3 |
tb |
Olive or salad oil |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Stock; (vegetable, chicken ) |
| 1 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
|
Bay leaf; crumbled |
| 1/4 |
ts |
Marjoram |
| 2 |
tb |
Lemon juice; (or 1/2 c. dry white wine) |
| 6 |
sm |
White onions; up to 8 |
| 3 |
|
Carrots; scraped and sliced |
| 3 |
md |
Potatoes; cut in pieces |
| 12 |
tb |
Finely chopped parsley |
INSTRUCTIONS
Heat oil in heavy 4 qt. kettle Brown meat on all sides. Remove and saute
onion and garlic. Return meat and sprinkle with flour. Add broth and
seasoning. Mix swell. Cover and simmer 1/2 ho7ur. Add white onions and
simmer 15 minutes. Add carrots and potatoes. Simmer 20 minutes until just
fork tender. Add parsley and serve with French bread and a
salad...delicious!
Posted to JEWISH-FOOD digest by Joan Callaway <joancallaway@mother.com> on
Apr 20, 1998
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”