"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stewed Lamb Recipe

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This recipe for Stewed Lamb, by , is from The Anderson / Farinella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annette Anderson
Added: Wednesday, November 9, 2005


3 lbs. lamb shoulder chops
1 14.5 oz. can Italian-style stewed tomatoes
4 cloves garlic, minced
1-2 T. butter

Mix flour, salt and pepper in plastic bag.
Shake lamb in bag to coat.
In large electric skillet, melt butter.
Saute lamb and garlic until lamb is browned.
Add stewed tomatoes and simmer for 1 hour.




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