| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meat entree, Soups |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lb |
Lamb, cubed |
| 2 |
|
Whole yellow onions, chopped |
| 8 |
|
Cloves garlic, minced |
| 2 |
c |
Vegetable broth or water |
| 4 |
c |
White beans, cooked |
| 2 |
|
Whole carrots, peeled, cut into 1" pieces |
| 1/2 |
ts |
Fresh rosemary |
| 1 |
|
Whole bay leaf |
|
|
Salt and pepper, to taste |
| 1 |
c |
Bread crumbs, diced fine |
INSTRUCTIONS
Warm oil in heavy soup pot over medium-high heat. Add lamb in batches and
brown well on all sides - about 5 minutes. Transfer to a dish and set
aside.
Add onions and garlic to the pot - saute until browned - 3-4 minutes. Add
stock or water and bring to a simmer. Add reserved lamb, beans, carrots,
rosemary and bay leaf. Cover and simmer gently until meat is tender when
pierced with a fork - about 1 hour.
Discard bay leaf, season to taste with salt and pepper.
Spoon into four 2 1/2 cup bowl. Top with bread crumbs and bake in a 350
oven 5-10 minutes until golden.
Recipe by: Williams Sonoma - Adapted from "Stews"
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon
<jouet@mindspring.com> on Tue, 14 Jan 1997.
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