| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Moroccan | 8 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 3 | lb | Lamb shoulder with bone; cut in 3" pieces |
| 3/4 | lb | Onions; sliced |
| 5 | Sprigs flat leaf parsley; chopped | |
| 5 | Cloves garlic; chopped | |
| 1 | ts | Salt |
| 1/2 | ts | Sweet paprika |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Saffron |
| 1/2 | ts | Ground ginger |
| 1 | c | Water |
| 2 | lb | Carrot; trimmed & quartered |
| 1 | lb | White turnip; Peel, cut in wedges |
| 2 | lb | Potatoes; peel, cut lengthwise |
| 1 | lb | Sweet green peppers; cut in 1" strips |
INSTRUCTIONS
Put the oil in a pan, add the lamb, onion, parsley, garlic, salt, paprika, pepper, saffron, and ginger. Stir fry over low heat for 5 minutes. Add the water, bring to a boil and cook, covered, over low heat for 1/2 hour. Add the vegetables and cook for 1/2 hour more, or until the lamb is tender and the sauce is thickened. Should the liquid evaporate too quickly, add another 1/2 cup water. Recipe by: Copeland Marks Posted to recipelu-digest by SatinsBack <SatinsBack@aol.com> on Mar 7, 1998
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