| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Meats, Beef, American |
7 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Lamb-stew meat |
| 1/2 |
c |
Olive oil |
| 6 |
|
Potatoes-cubed |
| 2 |
|
Red bell peppers,diced |
| 1 |
ts |
Sugar |
| 1 |
ts |
Thyme |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Orange juice |
| 1 |
tb |
Lea & perrins |
| 1 |
tb |
Parsly-chopped |
| 1/4 |
c |
Sherry |
| 2 |
qt |
Chicken stock |
INSTRUCTIONS
Heat oil and saute lamb till brown on all sides add the stock and simmer
for 2 hours add the remaining ingredients,expect for the shery simmer for
1/2 hour more,add the sherry just before serving 09/19 12:10 Al A.Green14
on GEnie Richmond VA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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