Recipe for "lamb-cacci"

NAME

     LAMB-CACCI - An Easy Lamb Stew
     I got this recipe from my mom.  I'm not sure where  she  got
     it.  It's not a typical cacciatore (i.e. smothered in tomato
     sauce); instead, it's tart and tastes of herbs.   It  smells
     great when it's cooking.  It's very easy to make.

INGREDIENTS (Serves 4 to 6)

     2 kg      shoulder or leg of lamb  trim  fat  and  cut  into
               bite-size cubes.
     80 ml     olive oil
     1         small clove of garlic minced
     5 ml      dried rosemary crushed
     2.5 ml    dried sage leaves
     10 ml     flour
     125 ml    white or wine vinegar
     125 ml    water
               salt and pepper, to taste

PROCEDURE

          (1)  In a large, heavy-bottomed  casserole  dish  brown
               the meat in hot olive oil.  Be careful not to burn
               the olive oil: it has a lower burning  temperature
               than other kinds of cooking oil.
          (2)  Add garlic, rosemary, and  sage.  Stir.   Sprinkle
               flour  on  meat,  and  stir.  Continue cooking the
               meat while stirring, to brown the flour a bit.
          (3)  Add vinegar and water.  Stir  thoroughly.   Cover,
               lower  heat,  and  simmer  1 hour or until meat is
               tender.
          (4)  Season to taste with salt and pepper.

NOTES

     Stir frequently during cooking, and add a little  hot  water
     if necessary to prevent burning.

RATING

     Difficulty: easy.  Time: 20-30 minutes preparation,  1  hour
     cooking.  Precision: no need to measure.

CONTRIBUTOR

     Jeff Lichtman
     Relational Technology, Inc., Alameda, California
     {amdahl, sun}!rtech!jeff
     {ucbvax, decvax}!mtxinu!rtech!jeff
     "Saints should always be judged guilty until they are proved innocent.."