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Lamb Stew Recipe

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This recipe for Lamb Stew, by , is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Cimillo
Added: Monday, May 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 packs of lamb stew meat (cleaned well).
1 large onion diced.
1 or 2 pieces of garlic whole.
1 tomato.
3 stalks of celery cut up.
4 or 5 potatoes cut up into 1 inch squares.
salt and pepper (to taste).
1 lb. of cavatelli.
Oil - Wesson or Crisco
1 Chicken Bouillon cube.
1 Large pot.

Directions:
Directions:
In a large pot with a little olive Oil brown stew meat.(save juice from meat.)
Put meat on side of pan and add a large diced onion and 1 or 2 pieces of whole garlic.
Sauté onion and garlic.
Then mix meat, onions, and garlic together.
Add water fill pot halfway.
Burn tomato on a Gas Jet, then peel and squash tomato into pot.
If you don't have a Gas stove to do the above, you can use 1 cup of crushed tomato.
Add cut up potatoes, carrots, celery, salt and pepper, bouillon cube to pot.
Cover partly and let simmer about 1 1/2 hours.
While stew is simmering in separate pot cook cavetalli according to package directions drain and add lamb juice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes cooktime 1 12/ hours
Personal Notes:
Personal Notes:
In soup bowls put some Cooked Cavetelli and then add stew .
Serve with Italian Bread and a nice salad

 

 

 

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