Recipe - Cranberry Lamb Stew

4 tablespoon Oil
1 Onion; chopped
2/3 cup Chicken stock
2/3 cup Cranberry sauce
Sugar to taste
2 pound Lean lamb cubed
1 One fourth cup Red wine
3 Tomatoes peeled and chopped;
blanch in boiling water for
easier peeling
One half teaspoon Ground ginger
Salt and pepper to taste

submitted by: rayna@iconz.co.nz (Rayna from New Zealand)
From New Zealand, We have a few sheep here. (Actually, though, this is an
English recipe)

Heat oil in a frypan. Add lamb in batches and brown. Remove lamb as it is
browned. Add onion and saute till soft, but not brown. Stir in wine, stock
and tomatoes, and bring to a boil. Return lamb to pan and mix well. Simmer
45 minutes. Stir in cranberry sauce, ginger, sugar, salt and pepper. Simmer
for additiional 30 minutes or till tender. Taste and add more salt, pepper,
sugar as necessary.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 15 APRIL 1996

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