Recipe - French Lemon Pie

2 pound Lean stewing lamb; cut into
1" cubes
3 tablespoon Olive or salad oil
1 md Onion; chopped
1 Clove garlic; minced
2 tablespoon Flour
1 One half cup Stock; (vegetable, chicken )
1 One half teaspoon Salt
1/8 teaspoon Pepper
1 Bay leaf; crumbled
One fourth teaspoon Marjoram
2 tablespoon Lemon juice; (or One half c. dry
white wine)
6 small White onions; up to 8
3 Carrots; scraped and cut or sliced up
3 md Potatoes; cut in pieces
12 tablespoon Finely chopped parsley

Heat oil in heavy 4 qt. kettle Brown meat on all sides. Remove and saute
onion and garlic. Return meat and sprinkle with flour. Add broth and
seasoning. Mix swell. Cover and simmer One half ho7ur. Add white onions and
simmer 15 minutes. Add carrots and potatoes. Simmer 20 minutes until just
fork tender. Add parsley and serve with French bread and a
salad...delicious!
Posted to JEWISHFOOD digest by Joan Callaway joancallaway@mother.com on
Apr 20, 1998