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Results 61 - 70 of 102 for lamb chop stew
61. STUFFED ZUCCHINI
Core zucchini, leaving 1/2 inch walls and being careful not to pierce skin. Rinse in cold water and drain. Place drained rice in a bowl; ...
In large bowl, mix ground ... Pam and place chops on bottom. Layer rolled leaves, ... platter with lemon slices and plain yogurt on side as sauce.
63. MOUSSAKA
Peel eggplants and cut in ... to skillet, then lamb and onions. Fry until onions ... Add milk gradually. Stir until thick. Add salt and pepper.
64. IRISH STEW
Heat oil in a Dutch ... heavy saucepan. Brown lamb, a few pieces at ... seasoning. Sprinkle with parsley. Serve immediately. Yield: 6 servings.
Cut meat into cubes and brown in butter or oil. Add onions and cook until soft. Pour in about 1/2 cup water, cover and cook meat 20 to 30 ...
66. ZIGINIE
Cut garlic and onion in small pieces and saute in oil until brown and soft. Add spices. Saute briefly then add meat. Saute until well ...
67. UNIVERSAL STEW
Toss meat lightly in a mixture of the flour, salt and pepper. (Best done in a paper bag). Put bacon, celery, carrots, garlic and onion in a ...
Combine flour, 1/2 teaspoon of the salt, and pepper. Dredge meat pieces in flour mixture, shaking off excess. In a deep 3 to 4-quart pan, ...
Chop meat into 1/2-inch cubes. Fry ... occasionally (avoid burning). Add reserved V-8 juice during last 2 hours to desired consistency. Adjust seasoning.
70. LAMB STEW
Using a Dutch oven on ... low heat. Saute lamb, onion, garlic, cucumber and ... tender. Stir in chopped egg. Serve with crackers and apple salad.
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