 | ||||||
| ||||||
Fragrant Lamb Stew
3 Tbsp. olive oil
1 large onion (thinly sliced)
4 garlic cloves, minced
3 lbs. lamb, cut into stew-sized cubes, and carefully trimmed of fat.
4 lbs. cooked tomatoes (2 large cans)
3 bay leaves
lemon juice
1 Tbsp. Hungarian paprika
1 tsp. celery salt
1/2 tsp. ground cumin
1/8 tsp. cayenne
dash allspice
dash cinnamon
1 1/2 lbs. fresh green beans, washed and trimmed
In a stewpot, sauté onion in olive oil on medium-low heat until golden brown. Add garlic in the last 2-3 minutes. Add lamb cubes and sauté until brown. Add tomatoes, and simmer until meat is tender. Keep an eye on the liquid; add water or red wine if it becomes dry. Add bay leaves, lemon juice and spices. Simmer on low heat for at least 2 hours. About 1/2 hour before pronouncing it done, add the green beans. Serve with plain yogurt and pita bread. Serves 8.
But when the time comes that a man has had his dinner, then the true man comes to the surface. ~Mark Twain
According to the head chef at the United Nations, the president of Iceland eats fish every day for lunch. Additionally, the queen of Denmark has a taste for Japanese food, and Pres. Bill Clinton has a passion for chicken.
