|
Post by raeja on Jan 31, 2024 0:54:11 GMT -5
Lamb Israelienne Stew
Ingredients:
3-4 lbs Lamb meat, cut into small-medium pieces with tallow (fat like stuff) trimmed off ~ optional 4 cloves minced garlic or 1 TBS minced garlic from a jar 2 tsp salt 1-2 TBS Salad Oil 1/2 tsp rosemary 2 cans black beans, rinsed 1/2 - 1 tsp pepper (I use Lawrey's seasoned pepper) 2 cups Rose' Wine 1 Qt. Whole tomatoes ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Brown lamb in oil and add rest of the ingredients into a slow cooker overnight (or 8-10 hours) or bring to a boil and simmer on stove for about 2 1/2 hours until meat is fork tender. Serve with Rice NOTE: You do not need to trim the fat off, as it does add flavor but I did it for my Sunday School class because most had never had lamb and it was for the First and Second Graders.
|
|