INGREDIENTS

INSTRUCTIONS

Peel and finely chop the onions. Peel and crush the garlic. Cut the
lamb into large cubes.  2 Heat the oil in a saucepan. Fry the meat
until golden all over.  Remove from the pan, add the onions, garlic and
thyme, fry for 2  minutes, stirring with a wooden spoon so that they do
not burn.  Return the pieces of lamb to the pan, pour in a cup of
water, add  salt and a twist of the pepper mill. Cover the pan, lower
the heat  and simmer for 1 hour.  3 Cut off the sandy part of the
mushroom stalks, wash and slice the  mushrooms, add to the pan. Check
seasoning and cook for another 15  minutes.  Campanile tip:  Serve with
mixed vegetables.  A lamb is often to be found in butchers' corporative
coats of arms,  and the practice of serving it on Easter Sunday is an
old tradition.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 92.1mg
Carbohydrates: 5.9g
Fiber: 1.2g
Sugar: 2.6g
Protein: <1g