| 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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