| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Lamb, Stew |
6 |
Servings |
INGREDIENTS
| 2 |
lg |
Onions — thinly sliced |
| 2 |
|
Cloves Garlic — minced |
| 2 |
tb |
Cooking Oil |
| 1 1/2 |
lb |
Lamb — cut to 1 in. pieces |
| 6 |
c |
Cabbage — coarsely chopped |
| 4 |
md |
Carrot — cut in 3/4 in |
|
|
Peices |
| 4 |
oz |
Green Chili Peppers — |
|
|
Chopped |
| 2 |
|
Inches Stick Cinnamon |
| 6 |
|
Whole Cloves |
INSTRUCTIONS
Debone lamb in a heavy dutch oven or large saucepan cook onion and garlic
in hot oil till onion is tender but not brown. season lamb pieces with a
little salt and pepper. add lamb to dutch oven ; brown lamb pieces in hot
oil,adding more oil if neccessary. add cabbage , carrots green chilli
peppers , stick cinnamon , and whole cloves . bring to boiling ; reduce
heat. cover; simmer for 1 1/4 hr. . do not stir. add water only if
necessary. remove cinnamon and cloves. skim off fat .
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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