LAMB "Dad's In The Kitchen Again"
Mom would make a fuss though when he was done cooking, as the kitchen was a bit messy to say the least.This meal was delicious, but I don't have his written recipe for it. The kitchen smelled great. This simmered a while and it had tomatoes, onions and garlic in it.
My thoughts about this produced the following recipe.
1 mediumlamb shoulder, or lamb for stew cut into chunks, dredged in flour
1 largecan of chopped tomatoes in juice
1 largeonion,sweet, sliced
2 Tbspolive oil
2 clovegarlic, minced
1/2 cred wine, if desired
1/2 cflour seasoned with salt and pepper
How to Make LAMB "Dad's In The Kitchen Again"
- Using a Dutch Oven, heat the oil and add the chunks of lamb that are dredged in flour. Brown and stir in the onions and garlic, and continue browning those.
- Add the tomatoes and wine and cover, bring to a boil, add more liquid as it evaporates, using either water or tomatoe juice. Let this cook at a low temperature, braising the meat. There should be liquid but it's not supposed to be a soup.
- As you would cook a stew, perhaps an hour and a half or possibly two hours of simmering will do.
When done taste for seasonings, add more salt and or pepper to taste.
- This was served on spaghetti, and it was so delicious. A good salad and crusty bread with it, and you would be very satisfied.