Free Cooking Recipes

A simple lamb dish, Agneau aux Tomates, is easy to prepare and is a suitable main dish for an informal lunch or dinner. Serve with a green vegetable and creamed potatoes.

4 SERVINGS
2 lb. boned shoulder of lamb, trimmed of excess fat
3 oz. [, cup] butter or 3 tablespoons vegetable oil
1 garlic clove, crushed
4 fl. oz. [-I- cup] white wine
8 fl. oz. [1 cup] veal or chicken stock teaspoon salt
teaspoon black pepper
1 lb. small tomatoes, blanched, peeled and seeded
1 tablespoon flour, dissolved in 2 tablespoons wine
2 tablespoons chopped parsley

Directions:

1. With a sharp knife, cut the lamb into 1 inch cubes.
2. In a large saucepan, melt 2 ounces [7} cup] of the butter, or 2 tablespoons of the oil, over moderate heat. When the foam subsides, add the lamb cubes. Fry them, stirring frequently, for 6 to 8 minutes or until they are browned all over.
3. Add the garlic, wine, stock, salt and pepper and stir well. Bring the liquid to the boil. Reduce the heat to low and simmer for 30 minutes or until the lamb is tender when pierced with the point of a sharp knife.
4. Meanwhile, in a small frying-pan, melt the remaining butter or oil over moderate
   heat. When the foam subsides, add the tomatoes and cook them gently, stirring frequently, for 5 minutes. Remove the pan from the heat. Set aside and keep warm.
5. Stir the dissolved flour into the lamb mixture in the saucepan. Cook, stirring constantly, for 3 minutes or until the liquid has thickened slightly. Stir in the tomatoes. Remove pan from heat and transfer the stew to a warmed serving dish. Sprinkle over the parsley and serve.