Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Lamb Cacciatore
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
4 x ca. 450 gLamb shoulder or leg; trim fat and cut into bite-size cubes
1/3 Tasseolive oil
1 kleincloves garlic minced
1 TeelöffelRosemary, dried, crushed
1/2 TeelöffelSage leaves, dried
2 Teelöffelflour
1/2 TasseVinegar (white or wine)
1/2 Tassewater
die Zubereitung:

In a large, heavy-bottomed casserole dish brown the meat in hot olive oil.

Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil.

Add garlic, rosemary and sage. Stir. Sprinkle flour on meat and stir. Continue cooking the meat while stirring, to brown the flour a bit. Add vinegar and water. Stir thoroughly. Cover, lower heat, and simmer 1 hour or until meat is tender. Season to taste with salt and pepper.

Stir frequently during cooking, and add a little hot water if necessary to prevent burning.

* An Easy Lamb Stew - I got this recipe from my mom. I'm not sure where she got it. It's not a typical cacciatore (i. E. smothered in tomato sauce); instead, it's tart and tastes of herbs. It smells great when it's cooking. It's very easy to make. Yield: Serves 4 to 6.


Anmerkungen zum Rezept: