| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Medieval |
Medieval, Lamb, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb, cubed |
| 1 |
|
Onion, minced |
| 1/2 |
c |
Tomato sauce |
| 3 |
|
Tomatoes, peeled and chopped |
| 3 |
c |
Water salt and pepper to taste |
| 1 |
|
Bouquet garni |
| 1/2 |
|
Cabbage, shredded |
| 3 |
|
Turnips, diced |
| 3 |
|
Green onions, sliced |
| 1 |
|
Sweet potato, diced |
| 1 1/2 |
lb |
Millet couscous |
INSTRUCTIONS
Saute meat with onion. When brown, add tomato sauce and the tomatoes. Add
water, salt, pepper, bouquet garni. Bring to a boil. Add vegetables.
Simmer 1 hour. Remove meat and vegetables and bouquet garni. Add the
couscous to the sauce, simmer until thoroughly cooked. Serve hot with meat
and vegetables.
From "The Joys of Jewish Cooking," by Stephen and Ethel Longstreet Posted
by Hilde Mott 2/1/95 Submitted By JIM WELLER On 04-10-95 (2114)
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