lust for lamb... God bless the Romani!
Mar. 24th, 2005 07:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
home_and_awayOne more for the filing cabinet, courtesy http://www.patrin.com
Morenas - Lamb Stew with String Beans (Kalderash)
Ingredients:
1 pound lamb
5 potatoes
3/4 pound of fresh string beans
garlic
olive oil or lard
onion
fresh parsley
cayenne and crushed pepper, garlic powder
HOT small peppers
red and yellow bell peppers (optional)
tomato paste and fresh tomato
Chop one onion into small pieces. Cut the lamb into little pieces. Stir fry with oil until brown. Cover and simmer for 15 minutes with lid on. Add diced onion and parsley. Cover and simmer for another ten minutes.
Add cut and peeled potatoes and the string beans (just cut the very ends off). Add water as needed, not to let it dry out. Simmer another 15-20 minutes. Add tomato paste for red sauce with one can of water. As needed, stir in garlic powder, salt, cayenne, crushed pepper, small hot peppers and garlic.
Throw in red and green peppers while stirring (optional: add yellow, red, and green bell peppers for color).
Add rice on the side. Serve with fresh french bread.
Morenas - Lamb Stew with String Beans (Kalderash)
Ingredients:
1 pound lamb
5 potatoes
3/4 pound of fresh string beans
garlic
olive oil or lard
onion
fresh parsley
cayenne and crushed pepper, garlic powder
HOT small peppers
red and yellow bell peppers (optional)
tomato paste and fresh tomato
Chop one onion into small pieces. Cut the lamb into little pieces. Stir fry with oil until brown. Cover and simmer for 15 minutes with lid on. Add diced onion and parsley. Cover and simmer for another ten minutes.
Add cut and peeled potatoes and the string beans (just cut the very ends off). Add water as needed, not to let it dry out. Simmer another 15-20 minutes. Add tomato paste for red sauce with one can of water. As needed, stir in garlic powder, salt, cayenne, crushed pepper, small hot peppers and garlic.
Throw in red and green peppers while stirring (optional: add yellow, red, and green bell peppers for color).
Add rice on the side. Serve with fresh french bread.
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yummm
Re: yummm
Date: 2005-03-24 04:14 pm (UTC)I noticed lamb roasts in the meat coolers at the grocery store yesterday.
~eyes cooler and recipe...~
Bah Bah Chocolate Sheep
Date: 2005-03-25 09:33 pm (UTC)I've never cooked lamb myself, but last 4th of July I had very very very very FRESH cute Little Lamb.
Woke up to the gun shot, ate it that eve.
They (there were two) were so cute.
Chocolate colored.
I didn't have the heart to take "before" pictures but here's the "after before and after" ones.
http://www.home.earthlink.net/~svana.rauthkinn/200407DOBVI/20040703freshmeat_04.jpg
and
http://www.home.earthlink.net/~svana.rauthkinn/200407DOBVI/20040703cooked_59.jpg