Lamb bredie

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 .

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