4 lb lamb shoulder or leg, trim fat and cut into bit
1/3 cup olive oil
1 small garlic clove, minced
1 tsp rosemary, dried, crushed
1/2 tsp sage leaves, dried
2 tsp flour
1/2 cup vinegar (white or wine)
1/2 cup water
1 salt and pepper, to taste
Directions
In a large, heavy-bottomed 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: 20-30 minutes preparation, 1 hour cooking.
: Precision: no need to measure.
: Jeff Lichtman
: Relational Technology, Inc., Alameda, California
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:
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innocent..
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Servings: 4 servings
Lamb Cacciatore Recipe brought to you by Recipe Ideas
Categories: Italian; Lamb; Meat
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into ancient history, certainly as far back as early Egypt, and possibly even further. Interesting though that is, sadly, these old cook books were just primitive hieroglyphic instructions for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into Roman times around 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. He also informs us how the ancient chefs used a wide range of herbs, including a few you will know such as basil, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the East, including spices such as basil and coriander. These new foods and tastes caused a torrent in manuscripts on food, many of which are now in private collections. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Lamb Cacciatore recipe.
