| 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.
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