| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Meat | 6 | Servings |
INGREDIENTS
| 2 | up to | |
| 2 1/2 | lb | Lamb, cubed |
| 1 1/2 | T | Oil |
| 2 | Tomatoes, peeled | |
| seeded and diced | ||
| 2 | Onions, diced | |
| 1 | t | Pepper |
| 1 | t | Salt |
| 1/2 | t | Chopped parsley |
| 1/4 | t | Saffron -or- |
| 1/2 | t | Tumeric |
| 1/2 | t | Cinnamon |
| 1/2 | c | Water |
| 1 | lb | Onions, sliced |
| 2 | T | Butter |
| 2 | t | Cinnamon |
| 1 | t | Pepper |
| 1/2 | 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.
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