Mutton stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Leg lamb |
| 2 | Halved medium onions | |
| Salt | ||
| Pepper | ||
| 2 | Stalks coarsely chopped celery | |
| 6 | Halved potatoes | |
| 4 | Sliced-thick carrots (up to 6) | |
| 1 | Cabbage sliced 7 times | |
| 1 | can | (large) stewed tomatoes |
| American Indian Society of Washington, D.C. | ||
| 519 - 5th Street, S.E. | ||
| Washington, D.C. 20003 | ||
Directions
These are from the American Indian Society Cookbook. It was published in December 1984. If anyone wants the complete book (approximately 80 pgs/ 150 recipes) the address for inquiry is Cut meat off the leg of lamb. Crack the bones. Put the meat and bones together in a large with water to cover. Boil until tender. Add vegetables and cook ¾ hour longer. Salt and pepper to taste.
Linda Begay - Navajo
Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 16:57:40 -0400 From: Garry Howard <g.howard@...>
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