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@...>