Saturday, April 17, 2010
Weekly Recipes: April 17
Lamb and Tomatoes
1/4 cup olive oil
flour to dredge
2 pounds lamb, cut into cubes
2 onions, diced
6 cloves garlic, minced
2 pounds chopped tomatoes (I use them either fresh or from our freezer)
1 teaspoon salt (or more)
1/2 teaspoon freshly ground black pepper
Heat the oil in a large saucepan over medium-high heat. Roll the lamb in flour and brown in oil. Add onions and garlic and cook until soft and transparent. Add the chopped tomatoes, salt and pepper and mix well.
Put the lid on the saucepan and simmer for at least 2 hours or until tender.
Stir it occasionally. Add a small amount of water, if necessary.
Serve with rice.