Mediterranean style lamb stew (mf)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Shoulder of lamb; cut in 1 1/2\" cubes |
| ½ | cup | Flour seasoned with salt and pepper |
| ⅓ | cup | Olive oil |
| ½ | cup | Finely diced leeks |
| ½ | cup | Finely diced carrots |
| ½ | cup | Finely diced celery |
| ½ | cup | Finely diced fresh fennel |
| 2 | cups | Chopped plum tomatoes |
| Bouquet garni, tied in cheescloth; consisitng of: | ||
| 1 | Head garlic cloves; peeled | |
| 2 | teaspoons | Dried fennel |
| 1 | Bay leaf | |
| ¼ | cup | Pernod |
| 3 | cups | Beef broth |
| White beans; cooked separately | ||
| Braised fennel; cooked separately | ||
| ½ | cup | Chopped fresh basil |
Directions
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6734 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:51:20 -0500 From: Gail Shermeyer <4paws@...>
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