I added extra water while it was simmering, eyeball it to keep it from burning! Instead of the dry red wine, I used vermouth. My notes: I used lamb shoulder which worked just fine. This stew is very thick and rich-tasting. Add the wine, cover, and simmer 15 minutes more. Cover and simmer 45 minutes or until all is tender. The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother by Smith, Jeff and a great selection of related books. Cambodian, Welsh, Latvian, Basque, Armenian). German, Mexican, Irish, Indian) to the fairly obscure (e.g. Saute the onions in the reserved fat and add to the pot, along with the remaining ingredients except the wine. Our Immigrant Ancestors is an excellent collection of recipes (combined with a bit of national/cultural history) for a large number of cultures from the fairly common, at least in the cooking sense, (e.g. Brown the meat and place it in a 6-quart stove-top casserole, leaving the fat in the frying pan. Heat a large frying pan and add the lamb and butter. Since I haven't posted anything here recently and I've had a few requests for the recipe I mad last night, I thought I'd stick it here too.įrom The Frugal Gourmet On Our Immigrant Ancestors by Jeff SmithĢ pounds boneless lean leg of lamb, cut in 1 1/2-inch cubesĢ medium yellow onions, peeled and coarsely choppedġ/4 cup tomato paste diluted with 1/2 cup water
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