Recipe - Lamb Cacciatore

4 pound Lamb shoulder or leg;
trim fat and cut
into bitesize cubes
1/3 cup Olive oil
1 small Garlic clove, minced
1 teaspoon Rosemary, dried, crushed
One half teaspoon Sage leaves, dried
2 teaspoon Flour
One half cup Vinegar (white or wine)
One half cup Water
Salt and pepper,
to taste

In a large, heavybottomed 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.

NOTES:

* 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.

: Difficulty: easy.
: Time: 2030 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

: Jeff Lichtman
: Relational Technology, Inc., Alameda, California
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini