Moroccan Lamb
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| 1 lb. | lamb (shank, blade chops or neck) |
| 2 clove | garlic |
| 1 medium | onion |
| 1/2 | green pepper |
| 1 cup | chopped carrots (diagonally cut spears) |
| 1 can | del monte zucchini in tomato sauce |
| 1 cup | cooked rice |
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| brown lamb well in olive oil. remove from pan and saute garlic, onions |
| and pepper until lightly browned. deglaze pan with water or wine. return |
| meat to pan, cover and cook 1 to 1 1/2 hours or until lamb is very tender, |
| adding water or wine as needed. add carrots, zucchini and rice. better |
| made day before serving. |
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| (ID: 5822) Mirror: rec.food.recipes: Tue, Oct 12, 2004 |