| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Frugal02 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Lean lamb shoulder – bone in |
| 3 |
tb |
Olive oil |
| 2 |
c |
Chicken stock; fresh or canned |
| 1 |
c |
Dry red wine |
| 3 |
|
Garlic cloves; chopped fine |
| 2 |
|
Onions; coarsely chopped |
| 1 |
c |
Fresh parsley; chopped |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Dried oregano |
| 2 |
c |
Coarsely-chopped fresh tomatoes |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Cut the lamb into serving sized pieces. Heat a large frying pan and add the
olive oil. Brown the cut-up pieces of lamb in two batches, on both sides.
Season to taste with the salt and pepper. Place the meat in a 6-quart
casserole along with the broth and wine, leaving the oil in the frying pan.
Reheat the frying pan and saute the garlic and onions until clear. Add the
remaining ingredients, except the final salt and pepper, and saute just
until the tomatoes cook down a bit. Add this mixture to the casserole,
along with salt and pepper to taste. Bring to a simmer, cover, and cook
until the meat is very tender, about 1 1/2 hours.
Comments: Lamb was raised in Greece from prehistoric times and remains the
favorite meat of its people. The Greeks still have their own ancient
traditions of eating lamb. This is a very common way of serving the
favorite meat of Greece. Since it uses tomato we can assume the recipe is
rather recent, only about
400 years old.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-30-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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