LAMB-CACCI(M) USENET Cookbook LAMB-CACCI(M)
LAMB-CACCI - 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 (i.e. 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.
INGREDIENTS (Serves 4 to 6)
4 lb shoulder or leg of lamb trim fat and cut into
1/3 cup olive oil
1 small clove of garlic minced
1 tsp dried rosemary crushed
1/2 tsp dried sage leaves
2 tsp flour
1/2 cup white or wine vinegar
1/2 cup water
salt and pepper, to taste
(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.
(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.
(3) Add vinegar and water. Stir thoroughly. Cover,
lower heat, and simmer 1 hour or until meat is
(4) Season to taste with salt and pepper.
Stir frequently during cooking, and add a little hot water
if necessary to prevent burning.
Difficulty: easy. Time: 20-30 minutes preparation, 1 hour
cooking. Precision: no need to measure.
Relational Technology, Inc., Alameda, California
"Saints should always be judged guilty until they are proved innocent.."
From: email@example.com (Mukesh Patel)
Subject: RECIPE: Coriander lamb
Date: 3 Aug 86 07:20:29 GMT
Organization: Cognitive Science (Epistemics), Edinburgh U.,Scotland
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.