| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Boneless lamb shoulder; cut into 1/2-inch |
|
|
; pieces |
| 1 1/2 |
tb |
All-purpose flour |
| 1 |
tb |
Olive oil |
| 1 |
|
Garlic clove; minced |
| 1/4 |
c |
Red wine |
| 1 |
c |
Water |
| 1/2 |
|
Cinnamon stick |
|
|
A; (1/2-pound) sweet |
|
|
; potato, peeled and |
|
|
; cut into 1-inch |
|
|
; pieces |
INSTRUCTIONS
In a bowl toss lamb with flour and salt and pepper to taste. In a 10-inch
skillet heat oil over moderately high heat and saute garlic, stirring, 1
minute. Add lamb and brown, stirring, about 2 minutes. Add wine and boil 1
minute. Add water and cinnamon stick and scatter sweet potato on top.
Simmer stew, covered, about 30 minutes, or until lamb is tender, and season
with salt and pepper.
Serves 2.
Gourmet February 1994
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