Lamb with fennel

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
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)

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