Recipe - Lamb With Fennel

1 One half pound Boneless shoulder of lamb
Seasoned flour
1 Mild onion
1 lg Green pepper
1 2 roots Florence fennel (the
Bulbous vegetable,
Not the seedproducing
Herb)
3 tablespoon Olive oil
2 cup Chicken stock, hot
pn Saffron
Salt and pepper
Rice or couscous
Feta cheese if desired

Cut the lamb in neat rectangular pieces and dredge in seasoned flour. Peel
onion and slice thinly. Core and seed the green pepper and cut it in
strips. Slice fennel thinly. Heat oil in saucepan and brown lamb; remove
from pan with slotted spoon and put in veggies. Cook and stir till they
begin to color.

Return meat to pan and add the heated stock. Add saffron, and salt and
pepper to taste. Cover and simmer 1 One fourth hr. or till meat is tender. Serve
over rice or (better yet) couscous. Crumbling a bit of feta into the
couscous is lilygilding, but it's paradisdial. From: Marty Adkins Date:
082596 (04:22)