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 |