| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Eggs, Dairy |
Dutch |
Fruits, Lamb |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Stewing lamb cut into 1-inch |
|
|
Cubes |
| 2 |
T |
Margerine or butter |
| 2 |
T |
Olive oil |
| 2 |
|
Onions, sliced |
| 6 |
oz |
Fresh mushrooms, quartered |
|
|
2 cups |
| 1 1/2 |
c |
Apple cider |
| 1 |
T |
Ground coriander |
| 1 |
T |
Dijon-style mustard |
| 1/8 |
t |
Pepper |
| 8 |
oz |
Carrots, 1-inch chunks |
| 2 |
|
Apples, peeled cored and |
|
|
Sliced |
| 1/4 |
c |
All-purpose flower |
| 1/2 |
|
17 oz package frozen puff |
|
|
Pastry, thawed |
| 1 |
|
Egg |
| 1 |
T |
Light cream or milk |
INSTRUCTIONS
In a Dutch oven cook lamb, half at a time, in margarine and olive oil
till brown. Add the onions, mushrooms, 1 cup of the apple cider,
coriander, mustard, and pepper. Simmer, covered for 15 minutes. Add
carrots and apples. Cook for 20 minutes more. Stir together the flour
and remaining apple cier. Add to the hot mixture. cook and stir till
thickened and bubbly. Transfer to a 12x7x2-inch backing dish. Roll
pastry to a 12x10-inch rectangle. Cut two 12x3/4 inch strips. Place
each strip on long edges of baking dish. Combine egg and light cream.
Brush tops of strips with egg mixture; cut remaining pastry to fit top
of dish. Place atop pastry strips; crimp edges. Brush pastry with egg
mixture. Bake in a 400 F oven for 15 minutes. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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