| 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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