Hunter Style Lamb Stew Recipe
Ingredients
2 lbs. boneless lean lamb shoulder, cut in 1 1/2 in. cubes
3/4 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons olive oil
1 green pepper, cut in pieces
1 clove garlic, minced
4 anchovies, chopped
1 teaspoon basil leaves, crushed
1 teaspoon rosemary leaves, crushed
1/4 teaspoon sage leaves, crushed
1/2 cup red wine vinegar
2 teaspoons flour
Directions
Season lamb with salt and pepper.
Brown on all sides in heated butter and oil in a large heavy skillet.
Meanwhile, cook green pepper, garlic, and anchovies about 5 minutes in a small amount of oil in a small saucepan.
Add basil, rosemary, sage, and vinegar.
Cook and stir until boiling.
Remove lamb from skillet using a slotted spoon; set aside.
Add enough chicken broth to the drippings in skillet to make 3/4 cup liquid.
Add the vinegar-herb mixture; bring to boiling, stirring to blend well.
Return lamb to skillet, cover tightly and simmer until tender.
Combine flour with enough cooled broth to make a smooth paste.
Add to liquid in skillet; cook and stir 1 to 2 minutes until thickened and smooth.
Serve on heated serving platter surrounded with fettuccine (or noodles) tossed with shredded Parmesan cheese.
Sprinkle parsley over all.
Brown on all sides in heated butter and oil in a large heavy skillet.
Meanwhile, cook green pepper, garlic, and anchovies about 5 minutes in a small amount of oil in a small saucepan.
Add basil, rosemary, sage, and vinegar.
Cook and stir until boiling.
Remove lamb from skillet using a slotted spoon; set aside.
Add enough chicken broth to the drippings in skillet to make 3/4 cup liquid.
Add the vinegar-herb mixture; bring to boiling, stirring to blend well.
Return lamb to skillet, cover tightly and simmer until tender.
Combine flour with enough cooled broth to make a smooth paste.
Add to liquid in skillet; cook and stir 1 to 2 minutes until thickened and smooth.
Serve on heated serving platter surrounded with fettuccine (or noodles) tossed with shredded Parmesan cheese.
Sprinkle parsley over all.
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