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| Name: | Tas Kebab (Greek Lamb Stew) | Contributor: | Brian Williams |
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| Description: | Nothing to read? Might as well get in the kitchen for some fun and games! | Posted: | 2002-08-23 |
| Key words: | lamb, veal, stew, Winnemucca | Category: | Main Dishes |
| ID: | 262 | Updated: | 2006-04-09 09:01:56 |
| Ingredients: | 3 lb lamb or veal, cut into 1-1/2" to 2" pieces
1/2 lb butter (you only live once!) 1-1/2 lb onions, peeled & sliced 2 Tbsp chopped parsley 1/2 c white wine 1-1/4 lb ripe tomatoes, peeled & strained |
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| Preparation: | Wash meat and brown in the butter. Just do a few pieces at a time - if you overload the skillet, it slows the browning process too much. Remove the meat and set aside.
Brown the onions in the leftover butter and juices from the lamb. Add the meat back into the pot with the juices and onions. Give 'er a low dose o' heat and when things start to sizzle (the meat and onions, not you - I don't want to know about that), add the wine, tomatoes, parsley, and a bit of salt and pepper if you feel the need. Cover and simmer for around 1-1/2 hours - the onions should be just about to the melting point; the meat should be in a thick sauce. |
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| Notes: | Serve with rice or potatoes - I prefer patates yaxni, another Greek dish. Serves six normals, or somewhat fewer WetLeatherites.
>>Someone, satisfy my desires.<< Can't help you there, little sparky. Perhaps a road trip to Winnemucca, Nevada would help... |
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