|The Book of Chilies and Stews|
|by Sara Davis|
This comprehensive cookbook includes stews and chilies of every kind, from goulash to fish stew to vegetarian tofu chili.
Results 21 - 30 of 101 for lamb stew
Cut the lamb into slices or ... cup and add the paste into the casserole. Continue cooking 5 minutes until the juices are thickened. Garnish with parsley.
Wash meat; place ... remaining ingredients. Simmer 1 1/2 hours or until meat is tender and sauce has thickened. (Lean beef may be used instead of lamb.)
Heat oil. Brown lamb cubes, a few ... with 2 tablespoons water. Serve over thick pasta. Light Entree: Serve with a salad and "Killer Chocolate Dessert"!
Bro wn lamb, remove. Cook ... from escaping. Add lid to pot. Simmer 1 1/2 hours. Remove vegetables. Add sauteed peppers and squash. Add mint and parsley.
Pat lamb dry. Dredge in ... about 1 hour and 15 minutes. This meal may be made a day in advance and also freezes well. Serve with rice. Makes 2-4 servings.
Brown lamb in hot fat ... Meanwhile, parboil the peas in salted water for 3 minutes. Add to the stew and heat through. Salt and pepper to taste. Serve hot.
Put lamb in medium saucepan ... meat. Thicken the stew with a mixture ... and 1/4 cup cold water. Simmer stew until ready to be served. Yield: 10 portions.
1. Wipe lamb with damp paper ... Sprinkle with chopped parsley. (If using whole new potatoes, scrub and pare a 1" band of skin from center before boiling.)
Brown lamb, drain off fat. Add everything. Bake covered at 350 degrees until tender, 1 1/2-2 hours. Add more water if needed. Stir once or twice.
Soak chick peas ... 1 hour. Cut lamb into large pieces. ... 1/2 hours. Adjust seasoning and sprinkle with lemon juice and parsley before serving. Serves 6.
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