Ingredients: 2 lbs. leg of lamb, boned and trimmed (use top part or stewing beef) 1 tomato, skinned ? tsp. ground cinnamon 4 oz. corn oil 1 tsp. white pepper ? tsp. fresh thyme 4 oz dry white wine 1 cups bone stock 1 bay leaf 1 tsp. garlic salt ? tsp. ground cloves 2 shallots (green onions or scallions)
Directions:1. Cut trimmed meat into pieces the size of a walnut. Put in a 4-quart saucepan with shallots, seasoning, herbs and spices. 2. Mix well to marinate in a cool place for 2-3 hours. Heat oil and add to saucepan. Saute contents for 5 minutes, shaking pan all the time. Add tomatoes and wine. Cover tightly and cook over low heat for 4 hours. Serve with pilaf. |