0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch Meat 6 Servings

INGREDIENTS

2 -(up to)
2 1/2 lb Lamb; cubed
1 1/2 tb Oil
2 md Tomatoes; peeled, seeded and diced
2 md Onions; diced
1 ts Pepper
1 ts Salt
1/2 ts Chopped parsley
1/4 ts Saffron -or-
1/2 ts Tumeric
1/2 ts Cinnamon
1/2 c Water
1 lb Onions; sliced
2 tb Butter
2 ts Cinnamon
1 ts Pepper (up to)
1 c Sugar
1 c Raisins; washed

INSTRUCTIONS

In a Dutch oven over high heat, brown meat on all sides in oil. Lower heat
to simmer and add the next 6 ingredients. Cover and simmer for 2 hours,
stirring occasionally until meat is tender. Saut. onion in butter until
light brown. Add cinnamon, pepper, 1/2 cup sugar and raisins. Cook for 10
minutes or until thick. Add 1/2 of the juice from the stew to the raisin
mixture and continue to cook adding more sugar to taste until mixture is
dark brown. Add raisin mixture to the stew. Yield: 6 to 8 servings.
KATHY BIRD (MRS. ALLEN W.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“To dyslexic atheist: There is a dog”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?