Name: Lamb Ragout a la Grecque
Ingredients: 2 lb Lean boned breast of lamb; 10 sm Onions; 1 1/2 oz Lard or shortening; 1/2 pt Boullion; 4 Tomatoes; 1 Bay leaf; Paprika; 3 1/2 oz Rice; 1 Lemon, juice of; Salt; Pepper

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Lamb, Meats	4	Servings

INGREDIENTS

2	lb	Lean boned breast of lamb
10	sm	Onions
1 1/2	oz	Lard or shortening
1/2	pt	Boullion
4		Tomatoes
1		Bay leaf
		Paprika
3 1/2	oz	Rice
1		Lemon, juice of
		Salt
		Pepper

INSTRUCTIONS

Cut the meat in 2-inch cubes. Peel the onions. Heat the lard in a deep pan
and add the meat and onions. Cook 15 minutes over a moderately high heat
for 15 minutes, stirring constantly. Add the boullion and continue cooking
5 minutes. Add the tomatoes, peeled and quartered, the bay leaf, and a good
pinch of paprika and season with salt and pepper. Cook 10 minutes. Add
enough boilking water to cover and remove the bay leaf and the onions. Keep
the onions warm. Add the rice, cover, and cook 20 minutes. Season with
salt, pepper, and a little lemon juice. Serve on a heated platter with the
onions.
Source: Good French Cooking Author
: Mapie, Comtesse Guy de Toulouse-Lautrec Typed by: Jan Kulbe Submitted By
JAN KULBE   On   12-13-94 (1616)

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