Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Boneless shoulder of lamb |
| Seasoned flour | |
| 1 | Mild onion |
| 1 large | Green pepper |
| 1 | 2 roots Florence fennel (the |
| Bulbous vegetable, | |
| Not the seed-producing | |
| Herb) | |
| 3 tablespoons | Olive oil |
| 2 cups | Chicken stock, hot |
| pinch | Saffron |
| Salt and pepper | |
| Rice or couscous | |
| Feta cheese if desired |
Cut the lamb in neat rectangular pieces and dredge in seasoned flour. Peel onion and slice thinly. Core and seed the green pepper and cut it in strips. Slice fennel thinly. Heat oil in saucepan and brown lamb; remove from pan with slotted spoon and put in veggies. Cook and stir till they begin to color.
Return meat to pan and add the heated stock. Add saffron, and salt and pepper to taste. Cover and simmer 1¼ hr. or till meat is tender. Serve over rice or (better yet) couscous. Crumbling a bit of feta into the couscous is lily-gilding, but it's paradisdial. From: Marty Adkins Date: 08-25-96 (04:22)