===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-04-94 (00:29)             Number: 385
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Lamb Recipe 19                 Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Italian Braised Lamb & Potatoes
 Categories: Main dish, Casseroles, Lamb, Italian
      Yield: 6 servings

      5 tb Olive oil                           3    Garlic cloves crushed
      1 kg Lamb, lean boneless from the        1    Capsicum red, cut into strip
           - shoulder cut into 4cm pcs       250 ml Lamb or beef stock
      2    Brown onions                      500 g  Potatoes, peeled & cut into
    1/2 bn Italian parsley, leaves only             - 4cm pieces
           -chopped                           60 g  Pecorino, grated

  The potatoes should be yellow, waxy ones, such as Petrones or Desirees.

  Heat half the oil in a large heavy pot.  Brown lamb well in batches and,
  using a slotted spoon, remove to a plate.   Add remaining oil.   Add onion
  and cook until softened.   Add parsley, garlic and capsicum.   Return lamb
  to pot, stir and add stock and freshly ground pepper to taste.   (Don't add
  salt yet as pecorino is a salty cheese)    Reduce heat, cover, and simmer
  for 30 minutes.

  Add potato and simmer for another 20 minutes, or until lamb is almost
  tender.   Stir in cheese and cook for 10 minutes. Season with freshly
  ground pepper and salt to taste.

  Best if cooked 1 - 2 days ahead and refrigerated.   Like all casseroles, it
  will improve in flavour during the resting period.   Great for
  entertaining, because it can be cooked well in advance, leaving you free to
  get on with the many chores involved in throwing a party.

  (Source:   Australian Gourmet Traveller magazine) (Posted by Mike Kear)

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