CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Meat entree, Soups |
4 |
Servings |
INGREDIENTS
2 |
tb |
Canola oil |
1 |
|
Whole onion, chopped |
2 |
|
Cloves garlic, minced |
1 |
lb |
Lamb shoulder, cubed |
2 |
tb |
Canola oil |
3 |
c |
Chicken broth, fat free |
2 |
|
Whole carrots, sliced |
1 |
|
Whole celery ribs, chopped |
1/2 |
c |
Dry sherry |
1/4 |
c |
Fresh parsley, chopped |
1/2 |
c |
Green onion, chopped |
INSTRUCTIONS
In a large pot, heat 2 Tbsp. canola oil and saute chopped onion and garlic
until translucent. Add lamb shoulder (cut into 1" cubes) and the other 2
Tbsp. canola oil. Saute lamb until lightly browned. Add chicken broth,
carrots, celery, sherry, parsley and green onion. Bring to a boil, reduce
heat and simmer until lamb is tender, about 1 hour.....skimming any foam
from the surface. Season to taste with salt and pepper.
Recipe by: Williams Sonoma
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon
<jouet@mindspring.com> on Tue, 14 Jan 1997.
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