Recipe - Balkan Summer Lamb Stew

3 pound Lamb shoulder with bones;
cut in chunks
2 md Onions; peeled and coarsely
chopped
3 lg Bell peppers; trimmed and
seeded
12 small Red new potatoes; scrubbed
and eyes removed
2 lg Tomatoes; cut into eighths
1 bn Green onions and tops; roots
trimmed & cut or sliced up into 1
1/2" lengths
8 Cloves garlic; crushed and
peeled
1 cup Snipped fresh dill or 3
tablespoons dried dill
1 tablespoon Hot Hungarian paprika; or to
taste or One half teaspoon
cayenne pepper
Salt and freshly ground
black pepper; to taste
One fourth cup Olive oil
1/3 cup Water
3 Yellow summer squash or
yellow zucchini; ends
trimmed and thickly cut or sliced up
One fourth cup Green beans; ends trimmed
and cut in 1 1/2" lengths
2 tablespoon Lemon juice; or to taste

Preheat oven to 350. Place lamb in a large (6quart or more) ovenproof
casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes,
green onion, garlic, dill, paprika, salt, and black pepper.Pour on olive
oil and then the water. Cover and bake 2 One half hours.Scatter squash and green
beans on top of other ingredients and add a little more water (about half a
cup) if the stew looks dry. Bake 30 minutes longer. Remove casserole from
oven, leaving oven turned on if serving stew the same night. Pour off (or
tilt casserole and spoon off) most of the liquid into a bowl. To liquid add
lemon juice, tasting carefully and correcting seasonings.

NOTES : To serve the same night, spoon off all visible fat from liquid or,
better yet, place bowl in freezer until fat congeals on top (about 20
minutes).To serve the next day, refrigerate liquid separately from
remaining ingredients. Remove and discard fat from top of liquid. Whichever
technique is used, before serving pour remaining degreased liquid back into
casserole. Cover casserole and reheat in oven until liquid is bubbling
slightly (about 20 minutes if chilled, 5 minutes if unchilled). Serve in
large soup bowls with French bread on the side or on large plates over a
bed of Pilaf. For a thicker, creamy sauce, stir Three fourths cup yogurt into liquid
just before reheating. Yield: 4 servings.
Recipe by: Cole Publishing Group Recipe Collection

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 5, 1998