Lucy's Lamb Stew Recipe

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Lucy's Lamb Stew Ingredients

2 lb lamb, cut in 1/2 cubes
1 1/2 cup red wine
3 tbsp peanut oil
4 cl garlic, finely chopped
1 large onion, coarsely choppe
2 bay leaves
1/4 cup tomato paste
1 salt to taste
4 habanero chiles, stem, seed

A Recipe for
Lucy's Lamb Stew

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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This Recipe for Lucy's Lamb Stew is one of thousands in the Recipes-to-go Meat Cookbook.

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Lucy's Lamb Stew Recipe
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This is a recipe for Lucy's Lamb Stew from the recipe cookbook of Recipes-to-go (Meat)

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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Lucy's Lamb Stew recipe - a tasty recipe for you to add to your collection!
Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
Gelett Burgess, 'Look Eleven Years Younger' (1937).

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
St Frances de Sales

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I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
John Barrymore

Lucy's Lamb Stew

Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.
Zenna Schaffer

Lucy's Lamb Stew Directions

Recipe by: Peggy Barnes Marinate the lamb in the wine for 3 hours.
Remove the lamb and reserve the wine.

In a large skillet, heat the oil over medium heat. Add the lamb and
saute until lightly browned on all sides. Add the garlic and onion,
sauteing unt the onion is translucent. Lower the heat and add the bay
leaves, tomato paste, salt, wine, and Habaneros.

Simmer until the lamb is tender, about 30 minutes. Remove the bay
leaves a serve.

Serving Suggestion: S tart with a green salad tossed with an oil and
red-win vinaigrette. Serve the stew with crusty bread and cold mugs
of a flavorful beer such as the Jamaican import, Red Stripe.

Serves: 4

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Lucy's Lamb Stew Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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