| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
4qr |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Cubed lamb |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; diced |
| 2 |
|
Cloves garlic; crushed |
| 1 1/2 |
tb |
Flour |
| 1 |
|
Sprig thyme |
| 2 |
tb |
Tomato paste |
| 1 |
c |
Red wine |
| 1 |
c |
Lamb or chicken stock |
|
|
Salt and pepper to taste |
INSTRUCTIONS
1. pre-heat oven to 180deg.C. Place lamb in a bowl and pour over the lemon
juice. Stir to coat the lamb and leave 1 hour.
2. Drain meat and pat dry. Heat oil in a large enamelled cast-iron
casserole and add the meat and brown evenly. Depending on the size of the
pot, this may be done in batches. Remove with a slotted spoon and set
aside.
3. Saute the onions and garlic until the onion is transparent. Stir in the
flour and cook 1 minute. Add tomato paste, wine and stock and mix until
smooth. Add remaining ingredients, cover, and transfer to the oven to
continue to cook for about 1 hour or until the meat is tender.
Converted by MC_Buster.
Per serving: 556 Calories (kcal); 28g Total Fat; (58% calories from fat);
5g Protein; 39g Carbohydrate; 0mg Cholesterol; 420mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit;
5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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