Moroccan Lamb
 
1 lb.  lamb (shank, blade chops or neck)
2 clove  garlic
1 medium  onion
1/2   green pepper
1 cup  chopped carrots (diagonally cut spears)
1 can  del monte zucchini in tomato sauce
1 cup  cooked rice
 
brown lamb well in olive oil. remove from pan and saute garlic, onions 
and pepper until lightly browned. deglaze pan with water or wine. return 
meat to pan, cover and cook 1 to 1 1/2 hours or until lamb is very tender, 
adding water or wine as needed. add carrots, zucchini and rice. better 
made day before serving. 
 
-- 
(ID: 5822) Mirror: rec.food.recipes: Tue, Oct 12, 2004


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