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Lamb Casserole Recipe

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This recipe for Lamb Casserole, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Dawkins
Added: Friday, October 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. shoulder or leg of lamb
1/4 cup Olive Oil
1 minced large clove of garlic
1 chopped medium yellow onion
2 1/2 tsp. salt
3/4 tsp. pepper
1 bay leaf
2 whole cloves
3 tbsp. chopped parsley
1/2 tsp. powdered saffron
1/2 tsp. ginger
2 large ripe tomatoes, chopped
1 cup water
1 cup raisins
2 large yellow onions
2 Tbsp. Olive oil
1/2 cup slivered almonds
1/3 cup butter
4 hard boiled eggs

Directions:
Directions:
Cut lamb into stewing size pieces; drop into 1/4 cup heated olive oil in deep heavy pan. Add garlic, chopped onions, salt, pepper, bay leaf, cloves, parsley, saffron, ginger, tomatoes and water. Cover and simmer for 1 1/4 hours, stirring occasionally. Cut 2 large onions into eighths and saute in 2 Tbsp. olive oil until golden, but not brown. Add onions to the mixture. Add 1 cup raisins that have been soaked in warm water for 3 minutes. Add almonds that have been browned in 1/3 cup butter. Place into baking pan in a preheated
oven at 400 for 15 minutes. Remove from oven and top with sliced, boiled eggs.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe came from the Hinds County Hunting and Fishing Club quite a few years ago.

 

 

 

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