*  Exported from  MasterCook  *
                             MARGO'S LAMB STEW
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Olive oil
    1       lg           Onion (thinly sliced)
    4                    Garlic cloves, minced
    3       lb           Lamb cut into
                         -stew-sized cubes and
                         -carefully trimmed of fat
    4       lb           Tomatoes, cooked
                         -(2 large cans)
    3                    Bay leaves
                         Lemon juice
    1       tb           Hungarian paprika
    1       t            Celery salt
      1/2   ts           Cumin, ground
      1/8   ts           Cayenne
    1       d            Allspice
    1       d            Cinnamon, ground
    1 1/2   lb           Green beans, fresh,
                         -washed and trimmed
   In a steeped, saute onion in olive oil on medium-low
   heat until golden brown. Add garlic in the last 2-3
   minutes. Add lamb cubes and saute until brown. Add
   tomatoes and simmer until meat is tender. Keep an eye
   on the liquid; add water or red wine if it becomes dry.
   Add bay leaves, lemon juice and spices.  Simmer on low
   heat for at least 2 hours.  About 1/2 hour before
   pronouncing it done, add the green beans. Serve with
   plain yogurt and pita bread.
   *  Fragrant lamb stew -- This recipe comes from Margo
   Kaiser, with whom I used to work. It’s a delicious
   stew, spiced fragrantly but not hot. It’s one of my
   favorites. It’s also very easy. The most tedious work
   is trimming the lamb, and you can get the butcher to
   take care of that.
   The spice mixture is my attempt to re-create Margo’s
   “secret spice” (she didn't offer that recipe).  Feel
   free to try your own variations.  If you hit on one
   that you feel is particularly good, please let me know
   about it. Yield:  serves 6 to 8.
   *  I prefer to cook to the point of simmering,
   refrigerate overnight, and then finish cooking the
   next evening. This greatly enhances the flavor. When
   you take the stew from the refrigerator, skim any lamb
   fat that has congealed on the top before continuing.
   *  I find that many butchers don't understand that I
   want good quality meat in stews. I get better quality,
   more carefully trimmed meat by telling them that I
   want lamb cubes cut for shish kebab.
   : Difficulty:  easy.
   : Time:  20 minutes preparation, several hours cooking.
   : Precision:  measure the spices.
   : Nancy Mintz
   : UNIX System Development Lab, AT&T-IS, Summit, New
   Jersey, USA : ihnp4!attunix!nlm
   : Copyright (C) 1986 USENET Community Trust
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