Yield: 6 Servings
Measure | Ingredient |
---|---|
2 larges | Onions -- thinly sliced |
2 \N | Cloves Garlic -- minced |
2 tablespoons | Cooking Oil |
1½ pounds | Lamb -- cut to 1 in. pieces |
6 cups | Cabbage -- coarsely chopped |
4 mediums | Carrot -- cut in 3/4 in |
\N \N | Peices |
4 ounces | Green Chili Peppers -- |
\N \N | Chopped |
2 \N | Inches Stick Cinnamon |
6 \N | Whole Cloves |
Debone lamb in a heavy dutch oven or large saucepan cook onion and garlic in hot oil till onion is tender but not brown. season lamb pieces with a little salt and pepper. add lamb to dutch oven ; brown lamb pieces in hot oil,adding more oil if neccessary. add cabbage , carrots green chilli peppers , stick cinnamon , and whole cloves . bring to boiling ; reduce heat. cover; simmer for 1¼ hr. . do not stir. add water only if necessary. remove cinnamon and cloves. skim off fat .
Recipe By :
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