Subject: RECIPE: Lamb Cacciatore
From: jeff@rtech (Jeff Lichtman)
Date: 24 Jan 86 05:16:36 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE LAMB-CACCI M "31 Dec 85" 1986
.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" "2 kg"
trim fat and cut into bite-size cubes.
.IG "1/3 cup" "olive oil" "80 ml"
.IG "1" "small clove of garlic"
minced
.IG "1 tsp" "dried rosemary" "5 ml"
crushed
.IG "\(12 tsp" "dried sage leaves" "2.5 ml"
.IG "2 tsp" "flour" "10 ml"
.IG "\(12 cup" "white or wine vinegar" "125 ml"
.IG "\(12 cup" "water" "125 ml"
.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 
Relational Technology, Inc., Alameda, California
{amdahl, sun}!rtech!jeff
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