Recipe - Lucys Lamb Stew

2 pound Lamb; cut in 1/2" cubes
1 One half cup Red wine
3 tablespoon Peanut oil
4 Cloves garlic; finely
chopped
1 lg Onion; coarsely chopped
2 Bay leaves
One fourth cup Tomato paste
Salt; to taste
4 Habanero chiles; stem, seed
& chop

Marinate the lamb in the wine for 3 hours. Remove the lamb and reserve the
wine. In a large skillet, heat the oil over medium heat. Add the lamb and
saute until lightly browned on all sides. Add the garlic and onion,
sauteing until the onion is translucent. Lower the heat and add the bay
leaves, tomato paste, salt, wine, and Habaneros. Simmer until the lamb is
tender, about 30 minutes. Remove the bay leaves and serve. Serving
Suggestion: Start with a green salad tossed with an oil and redwine
vinaigrette. Serve the stew with crusty bread and cold mugs of a flavorful
beer such as the Jamaican import, Red Stripe. SirRedhawk@aol.com

Busted by Christopher E. Eaves cea260@airmail.net

Recipe by: Peggy Barnes

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 16, 1998