| 1 | In a large, heavy-bottomed casserole dish brown the meat in hot olive oil. |
| 2 | Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil. |
| 3 | Add garlic, rosemary and sage. |
| 4 | Stir. |
| 5 | Sprinkle flour on meat and stir. |
| 6 | Continue cooking the meat while stirring, to brown the flour a bit. |
| 7 | Add vinegar and water. |
| 8 | Stir thoroughly. |
| 9 | Cover, lower heat, and simmer 1 hour or until meat is tender. |
| 10 | Season to taste with salt and pepper. |
| 11 | Stir frequently during cooking, and add a little hot water if necessary to prevent burning. |
| 12 | Notes: * an easy lamb stew -- i got this recipe from my mom. |
| 13 | I"m not sure where she got it. |
| 14 | It"s not a typical cacciatore (i.e. |
| 15 | Smothered in tomato sauce); instead, it"s tart and tastes of herbs. |
| 16 | It smells great when it"s cooking. |
| 17 | It"s very easy to make. |
| 18 | Yield: serves 4 to : difficulty: easy. |
| 19 | : time: 20-30 minutes preparation, 1 hour cooking. |
| 20 | : precision: no need to measure. |
| 21 | : 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.. |
| 22 | : |
