INGREDIENTS

INSTRUCTIONS

Finely grate the zest, juice the oranges and set peel and juice aside.
In a Dutch oven heat 1 tablespoon olive oil over medium  heat.  Add half of
lthe lamb and brown on all sides.  Remove the lamb from the pan, add the
remaining meat and brown; remove from pan.
Add another tablespoon olive oil to the pan, add the onions and brown.  Add
the orange juice and red wine; cook at a high simmer for 5 minutes.  Put
the lamb back into the pan, adding the orange zest, borth, tomato paste,
garlic, fennel seeds, bay leaf and 1 tablespoon rosemary. Bring to boil,
reduce the heat to medium low, cover and simmer one hour.
In a large nonstick skillet heat the 1 1/2 teaspoons olive oil over medium
high heat.  When hot add half the mushrooms and saute until golden; remove
from the pan and add the remaining mushrooms.
After the stew had cooked 1 hour, add the potatoes and carrots.  Cover and
continue cooking 30 minutes.  Stir in the mushrooms, vinegar, salt and
pepper.  Bring stew to boil, add the butter-flour paste, reduce the heat
and simmer 5 minutes, stirring occasionally. Stir in the parsley and serve.
Recipe By     : Seattle Times 1/24/96
Posted to MC-Recipe Digest V1 #251
Date: Sat, 19 Oct 1996 09:27:02 -0700
From: Greg Hastings <ghasting@halcyon.com>

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