Lamb And Tomato Sauce, Greek Style

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Lamb And Tomato Sauce, Greek Style Ingredients

3 lb Lean lamb shoulder - bone in	1/4 ts Ground allspice
3 tb Olive oil	1/4 ts Ground cinnamon
2 c Chicken stock; fresh or	1/2 ts Dried oregano
1 c Dry red wine	2 c Coarsely-chopped fresh
3 Garlic cloves; chopped fine	Freshly-ground black pepper;
2 Onions; coarsely chopped	Salt; to taste
1 c Fresh parsley; chopped

Instructions for Lamb And Tomato Sauce, Greek Style

Cut the lamb into serving sized pieces. Heat a large frying pan and add the olive oil. Brown the cut-up pieces of lamb in two batches, on both sides. Season to taste with the salt and pepper. Place the meat in a 6-quart casserole along with the broth and wine, leaving the oil in the frying pan. Reheat the frying pan and saute the garlic and onions until clear. Add the remaining ingredients, except the final salt and pepper, and saute just until the tomatoes cook down a bit. Add this mixture to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook until the meat is very tender, about 1 1/2 hours. Comments: Lamb was raised in Greece from prehistoric times and remains the favorite meat of its people. The Greeks still have their own ancient traditions of eating lamb. This is a very common way of serving the favorite meat of Greece. Since it uses tomato we can assume the recipe is rather recent, only about 400 years old. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-30-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-15-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized

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