Servings
4 s
Ingredients
- 3 pounds Lamb shoulder with bones; cut in chunks
- 2 medium Onions; peeled and coarsely chopped
- 3 large Bell peppers; trimmed and seeded
- 12 small Red new potatoes; scrubbed and eyes removed
- 2 large Tomatoes; cut into eighths
- 1 bunch
- 8 Cloves garlic; crushed and peeled
- 1 cup Snipped fresh dill or 3 tablespoons dried dill
- 1 tablespoon Hot Hungarian paprika; or to taste or 1/2 teaspoon cayenne pepper
- Salt and freshly ground black pepper; to taste
- 1/4 cup Olive oil
- 1/3 cup Water
- 3 Yellow summer squash or yellow zucchini; ends trimmed and thickly sliced
- 1/4 cup Green beans; ends trimmed and cut in 1 1/2" lengths
- 2 tablespoons Lemon juice; or to taste
Directions
- Preheat oven to 350. Place lamb in a large (6-quart or more) ovenproof casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes, green onion, garlic, dill, paprika, salt, and black pepper.
- Pour on olive oil and then the water.
- Cover and bake 2 1/2 hours.
- Scatter squash and green beans on top of other ingredients and add a little more water (about half a cup) if the stew looks dry.
- Bake 30 minutes longer.
- Remove casserole from oven, leaving oven turned on if serving stew the same night.
- Pour off (or tilt casserole and spoon off) most of the liquid into a bowl.
- To liquid add lemon juice, tasting carefully and correcting seasonings.
- NOTES : To serve the same night, spoon off all visible fat from liquid or, better yet, place bowl in freezer until fat congeals on top (about 20 minutes).
- To serve the next day, refrigerate liquid separately from remaining ingredients.
- Remove and discard fat from top of liquid.
- Whichever technique is used, before serving pour remaining degreased liquid back into casserole.
- Cover casserole and reheat in oven until liquid is bubbling slightly (about 20 minutes if chilled, 5 minutes if unchilled).
- Serve in large soup bowls with French bread on the side or on large plates over a bed of Pilaf.
- For a thicker, creamy sauce, stir 3/4 cup yogurt into liquid just before reheating.
- Yield: 4 servings.
- Recipe by: Cole Publishing Group Recipe Collection Posted to MC-Recipe Digest by “Mega-bytes”
- msn.com> on Apr 5, 1998