| 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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