Italian Braised Lamb And Potatoes

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CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Casserole, Italian, Lamb	6	Servings

INGREDIENTS

5	T	Olive oil
1	kg	Lamb, lean boneless from the
		shoulder cut into 4cm pcs
2		Brown onions
1/2		Italian parsley, leaves only
		chopped
3		Garlic cloves crushed
1		Capsicum red, cut into strip
250		Lamb or beef stock
500	g	Potatoes, peeled & cut into
		4cm pieces
60	g	Pecorino, grated

INSTRUCTIONS

The potatoes should be yellow, waxy ones, such as Petrones or
Desirees.  Heat half the oil in a large heavy pot.  Brown lamb well in
batches  and, using a slotted spoon, remove to a plate. Add remaining
oil. Add  onion and cook until softened. Add parsley, garlic and
capsicum.  Return lamb to pot, stir and add stock and freshly ground
pepper to  taste. (Don't add salt yet as pecorino is a salty cheese)
Reduce  heat, cover, and simmer for 30 minutes.  Add potato and simmer
for another 20 minutes, or until lamb is almost  tender.   Stir in
cheese and cook for 10 minutes. Season with freshly  ground pepper and
salt to taste.  Best if cooked 1 - 2 days ahead and refrigerated. Like
all  casseroles, it will improve in flavour during the resting period.
Great for entertaining, because it can be cooked well in advance,
leaving you free to get on with the many chores involved in throwing  a
party.  (Source:   Australian Gourmet Traveller magazine) (Posted by
Mike  Kear)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 513 Calories From Fat: 306 Total Fat: 34.1g Cholesterol: 111.7mg Sodium: 218.5mg Potassium: 902.7mg Carbohydrates: 16.8g Fiber: 3.2g Sugar: <1g Protein: 34.2g