Margo's Lamb Stew Recipe




Margo's Lamb Stew Ingredients

3 tbsp olive oil
1 large onion (thinly sliced)
4 garlic cloves, minced
3 lb lamb cut into stew-sized cubes and, carefully trimme
4 lb tomatoes, cooked (2 large cans)
3 bay leaves
1 lemon juice
1 tbsp hungarian paprika
1 tsp celery salt
1/2 tsp cumin, ground
1/8 tsp cayenne
1 dash allspice
1 dash cinnamon, ground
1 1/2 lb green beans, fresh, washed and trim, med

A Recipe for
Margo's Lamb Stew

 

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.


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


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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


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


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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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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.




Margo's Lamb Stew

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.







Margo's Lamb Stew Directions

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.

NOTES:

* Fragrant chicken 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

Serves: 6

 

 

 

 

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