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Bolivian Braised Leg of Lamb Recipe

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This recipe for Bolivian Braised Leg of Lamb, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Soledad McCommons
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Leg of Lamb
1 tbsp. Olive oil
1 c. Minced Onion
1 c. Chopped Tomato
1tbsp. Minced fresh parsley - extra for garnish
2 tbsp. minced fresh mint
1tsp. Ground Black Pepper
1 tsp Cumin
1 tsp. Dried Oregano
1/2 tsp Salt
4 cups beef broth
8 Peeled Potatoes

Directions:
Directions:
Cut the leg of lamb into 8 pieces. In a pan over medium heat, heat the oil and saute the lamb until lightly brown.

Add the onion and saute for 5 minutes. Add the tomato, parsley, mint, pepper, cumin, oregano, salt and broth. Mix well and bring to a boil. Reduce the heat to a simmer and cook for 1 hour. Add the potatoes and cook for 20 minutes, or until tender.

Serve on a plate garnish with parsley

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a stew that is served on special occasions. Particularly of the Altiplano Valley regions

 

 

 

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