Yield: 4 Servings
|1 \N||Onion; chopped|
|⅔ cup||Chicken stock|
|⅔ cup||Cranberry sauce|
|\N \N||Sugar to taste|
|2 pounds||Lean lamb cubed|
|1¼ cup||Red wine|
|3 \N||Tomatoes peeled and chopped; blanch in boiling water for easier peeling|
|½ teaspoon||Ground ginger|
|\N \N||Salt and pepper to taste|
submitted by: rayna@... (Rayna from New Zealand) From New Zealand, We have a few sheep here. (Actually, though, this is an English recipe)
Heat oil in a frypan. Add lamb in batches and brown. Remove lamb as it is browned. Add onion and saute till soft, but not brown. Stir in wine, stock and tomatoes, and bring to a boil. Return lamb to pan and mix well. Simmer 45 minutes. Stir in cranberry sauce, ginger, sugar, salt and pepper. Simmer for additiional 30 minutes or till tender. Taste and add more salt, pepper, sugar as necessary.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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