*  Exported from  MasterCook  *
                              LAMB CACCIATORE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Lamb shoulder or leg
                         -trim fat and cut
                         -into bite-size cubes
      1/3   c            Olive oil
    1       sm           Garlic clove, minced
    1       t            Rosemary, dried, crushed
      1/2   ts           Sage leaves, dried
    2       ts           Flour
      1/2   c            Vinegar (white or wine)
      1/2   c            Water
                         Salt and pepper,
                         -to taste
   In a large, heavy-bottomed casserole dish brown the
   meat in hot olive oil.
    Be careful not to burn the olive oil: it has a lower
   burning temperature than other kinds of cooking oil.
   Add garlic, rosemary and sage.  Stir.  Sprinkle flour
   on meat and stir. Continue cooking the meat while
   stirring, to brown the flour a bit.  Add vinegar and
   water.  Stir thoroughly.  Cover, lower heat, and
   simmer 1 hour or until meat is tender. Season to taste
   with salt and pepper.
   Stir frequently during cooking, and add a little hot
   water if necessary to prevent burning.
   *  An Easy Lamb Stew -- I got this recipe from my mom.
   I'm not sure where she got it. It’s not a typical
   cacciatore (i.e. smothered in tomato sauce); instead,
   it’s tart and tastes of herbs.  It smells great when
   it’s cooking. It’s very easy to make.  Yield:  Serves
   4 to 6.
   : Difficulty:  easy.
   : Time:  20-30 minutes preparation, 1 hour cooking.
   : Precision:  no need to measure.
   : Jeff Lichtman
   : Relational Technology, Inc., Alameda, California
   : {amdahl, sun}!rtech!jeff
   : {ucbvax, decvax}!mtxinu!rtech!jeff
   : Saints should always be judged guilty until they are
   proved innocent..
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