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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:
: Saints should always be judged guilty until they are proved
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
Recipes as a concept can be found far back into distant history, certainly as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these early cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, entrees and afters, something we still use today. He also tells us how the Roman cooks were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens for example bay, mint and dill. Continuing our culinary historical journey, we find a couple of recipe books from the 14th Century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the spicy food that is familiar to us all today, but instead descriptions of the types of meals on the tables of the rich and powerful of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, such as parsley and basil. The introduction of these new herbs and spices caused a surge in manuscripts on cookery, most of which are kept safe in academic collections. When we get to the twentieth century, cookbooks are highly popular due to better eduction, people having more free time and a general increase in wealth. The TV revolution gave us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Lamb Cacciatore recipe.
