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Lamb Stew, Cranberry
4 tb Oil
1 Whole onion, chopped
2/3 c Chicken stock
2/3 c Cranberry sauce
Sugar, to taste
2 lb Lean lamb, cubed
1 1/4 c Red wine
3 Whole tomatoes, peeled and chopped
1/2 ts Ground ginger
Salt and pepper, to taste
Heat oil in a fry pan. Add lamb in batches and brown. Remove lamb as
it is browned.
Add onion and saute till soft, but not brown.
Stir in wine, stock and tomatoes, and bring to a boil. Return lamb to
pan and mix well. Simmer 45 minutes.
Stir in cranberry sauce, ginger, sugar, salt and pepper. Simmer for
additional 30 minutes or till tender.
Taste and add more salt, pepper, sugar as necessary.