Mutton stew

Yield: 1 Servings

Measure Ingredient
1 small Leg lamb
2 \N Halved medium onions
\N \N Salt
\N \N Pepper
2 \N Stalks coarsely chopped celery
6 \N Halved potatoes
4 \N Sliced-thick carrots (up to 6)
1 \N Cabbage sliced 7 times
1 can (large) stewed tomatoes
\N \N American Indian Society of Washington, D.C.
\N \N 519 - 5th Street, S.E.
\N \N Washington, D.C. 20003

These are from the American Indian Society Cookbook. It was published in December 1984. If anyone wants the complete book (approximately 80 pgs/ 150 recipes) the address for inquiry is Cut meat off the leg of lamb. Crack the bones. Put the meat and bones together in a large with water to cover. Boil until tender. Add vegetables and cook ¾ hour longer. Salt and pepper to taste.

Linda Begay - Navajo

Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 16:57:40 -0400 From: Garry Howard <g.howard@...>

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