Yield: 8 Servings
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
3 pounds | Lamb shoulder with bone; cut in 3\" pieces |
¾ pounds | Onions; sliced |
5 \N | Sprigs flat leaf parsley; chopped |
5 \N | Cloves garlic; chopped |
1 teaspoon | Salt |
½ teaspoon | Sweet paprika |
½ teaspoon | Black pepper |
¼ teaspoon | Saffron |
½ teaspoon | Ground ginger |
1 cup | Water |
2 pounds | Carrot; trimmed & quartered |
1 pounds | White turnip; Peel, cut in wedges |
2 pounds | Potatoes; peel, cut lengthwise |
1 pounds | Sweet green peppers; cut in 1\" strips |
Put the oil in a pan, add the lamb, onion, parsley, garlic, salt, paprika, pepper, saffron, and ginger. Stir fry over low heat for 5 minutes.
Add the water, bring to a boil and cook, covered, over low heat for ½ hour. Add the vegetables and cook for ½ hour more, or until the lamb is tender and the sauce is thickened. Should the liquid evaporate too quickly, add another ½ cup water.
Recipe by: Copeland Marks
Posted to recipelu-digest by SatinsBack <SatinsBack@...> on Mar 7, 1998