Lamb Creole Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2 lbs: Leg of lamb, in 1" squares
1 tsp: Tomato puree,
2 tbsp: Olive oil,
1/2 cup: White wine,
2 medium: Onions, sliced
1 3/4 cup: Lamb or chicken stock,
6 slice: Bacon, cut in 1" pieces
Salt and pepper,
1: Garlic clove, chopped
Bouquet of herbs, (parsley,
2 tbsp: Flour,
-bay leaf and basil),
Directions:
Saute bacon lightly and reserve fat. Saute lamb in very hot oil and
bacon fat combined. Stir lamb to brown evenly on all sides. Do not
let pieces touch. Remove meat, then add onions, bacon and garlic.
Cook slowly for 5 minutes. Add the flour and brown. Remove from
heat. Stir in tomato puree, wine and 1 1/4 cups of stock. Blend
until smooth. Return to heat, bring to a boil, then add meat, herbs
and seasonings. Cover and simmer 1 to 1 1/2 hours on top of the stove
or in oven at 350 F., stirring occasionally. Add reserved stock if
needed. Serve with rice.
From _Winterthurs Culinary Collection_ in Food Columnist Mary Alice
Holts 10/20/94 "A Little Lamb: Recipes from Rockies Feature American
Meat" article in "The (Elizabethtown, KY) News-Enterprise." Pg. D1.
Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94
Source from luhu.jp
bacon fat combined. Stir lamb to brown evenly on all sides. Do not
let pieces touch. Remove meat, then add onions, bacon and garlic.
Cook slowly for 5 minutes. Add the flour and brown. Remove from
heat. Stir in tomato puree, wine and 1 1/4 cups of stock. Blend
until smooth. Return to heat, bring to a boil, then add meat, herbs
and seasonings. Cover and simmer 1 to 1 1/2 hours on top of the stove
or in oven at 350 F., stirring occasionally. Add reserved stock if
needed. Serve with rice.
From _Winterthurs Culinary Collection_ in Food Columnist Mary Alice
Holts 10/20/94 "A Little Lamb: Recipes from Rockies Feature American
Meat" article in "The (Elizabethtown, KY) News-Enterprise." Pg. D1.
Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94
Source from luhu.jp