| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Ethnic, Lamb, Soups/stews | 6 | Servings |
INGREDIENTS
| 1/4 | c | All-purpose flour |
| Salt | ||
| Black pepper | ||
| 3 | lb | Lamb; cut into 2" cubes |
| 1/4 | c | Olive oil |
| 1 | Bay leaf | |
| 1/4 | ts | Ground thyme |
| 1/4 | ts | Dried rosemary |
| 1 | Cl Garlic | |
| 2 | c | Chicken stock |
| 1 | c | White wine |
| 1 | cn | Tomato sauce |
| 2 | Small white onions; blanched | |
| 1/2 | c | Black olives; pitted |
INSTRUCTIONS
Recipe by: Elizabeth Powell Preparation Time: 2:30 Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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