recipes@glacier.UUCP (01/24/86)
.RH MOD.RECIPES-SOURCE LAMB-CACCI M "31 Dec 85"
.RZ "LAMB CACCIATORE" "An Easy Lamb Stew"
I got this recipe from my mom. I'm not sure where she got it.
It's not a typical cacciatore (\fIi.e.\fR smothered in tomato sauce);
instead, it's tart and tastes of herbs.
It smells great when it's cooking.
It's very easy to make.
.IH "Serves 4 to 6"
.IG "4 lb." "shoulder or leg of lamb"
trim fat and cut into 1 1/2 inch cubes
.IG "1/3 cup" "olive oil"
.IG "1" "small clove of garlic"
minced
.IG "1 tsp" "dried rosemary"
crushed
.IG "1/2 tsp" "dried sage leaves"
.IG "2 tsp" "flour"
.IG "1/2 cup" "white or wine vinegar"
.IG "1/2 cup" "water"
.IG "" "salt and pepper"
to taste
.PH
.SK 1
In a large, heavy-bottomed casserole dish brown the meat in hot olive oil.
Be careful not to burn the olive oil: it has a lower burning temperature
than other kinds of cooking oil.
.SK 2
Add garlic, rosemary, and sage. Stir.
Sprinkle flour on meat, and stir.
Continue cooking the meat while stirring, to brown the flour a bit.
.SK 3
Add vinegar and water.
Stir thoroughly.
Cover, lower heat, and simmer 1 hour or until meat is tender.
.SK 4
Season to taste with salt and pepper.
.NX
Stir frequently during cooking, and add a little hot water if necessary
to prevent burning.
.SH RATING
.I Difficulty:
easy.
.I Time:
20-30 minutes preparation, 1 hour cooking.
.I Precision:
no need to measure.
.WR
Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda, California)
"Saints should always be judged guilty until they are proved innocent..."
{amdahl, sun}!rtech!jeff
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