| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
|
Onions; chopped |
| 3 |
lg |
Garlic cloves; chopped |
| 2 1/4 |
lb |
Lamb stew meat; cut into 3/4-inch pieces |
| 3/4 |
c |
Dry white wine |
| 1 |
cn |
(28-oz) peeled tomatoes |
| 1 |
cn |
(14 1/2-oz) peeled tomatoes |
| 1 1/2 |
pk |
(10-oz) frozen baby lima beans (about 3 cups); thawed |
| 5 |
tb |
Chopped fresh marjoram or 5 teaspoons dried |
| 1 1/2 |
lb |
Orzo; (rice-shaped pasta; also called riso) |
| 6 |
oz |
Feta cheese; crumbled |
|
6 |
Servings |
INSTRUCTIONS
Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add
onions and garlic and cook until tender, stirring frequently, about 10
minutes. Add remaining 1 tablespoon oil. Sprinkle lamb with salt and
pepper. Add to Dutch oven and stir until lamb begins to color, about 5
minutes. Add wine and tomatoes with their juices, breaking up tomatoes with
spoon. Simmer uncovered until sauce is thick and lamb is tender, about 1
hour 15 minutes. Add lima beans and simmer until just tender, about 15
minutes. Add marjoram and season to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before
serving.)
Cook orzo in large pot of rapidly boiling salted water until just tender
but still firm to bite, stirring occasionally. Drain orzo well. Transfer to
large bowl. Spoon lamb stew over. Sprinkle with feta cheese and serve.
Bon App.tit March 1995
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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