Fricassee of Lamb

Fricassee of Lamb

Serves 6

A succulent dish to serve with parslied boiled potatoes. For garlic lovers, add lots of garlic.

2 lbs boneless shoulder of lamb, in 1-1/2-inch cubes

2 T flour

2 T vegetable shortening

2 C boiling tomato juice

1 medium onion, chopped

6-8 cloves garlic, minced (optional)

2 carrots, chopped

4 parsley, sprigs, chopped

1 bay leaf

4 cloves

Salt

Freshly ground pepper

Trim off most of the lamb fat. Dust the lamb cubes with the flour. Melt the shortening in a heavy pot with the cover or a Dutch oven. Brown the lamb pieces on all sides. Pour the boiling tomato juice over the meat, then add the onion, optional garlic, carrots, parsley, bay leaf, and cloves. Lower the heat, cover, and simmer for 1-1/2 to 2 hours, or until lamb is very tender. Salt and pepper to taste. Remove the bay leaf and serve.

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham

Typed By: Susan

Contributed by:

 * Catsrecipes Y-Group