Mexican Lamb Stew Recipe
Ingredients
| Milk | 4 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Bay leaves | 2 | |
| Dried thyme | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 2 pounds lamb, cut into pieces and trimmed of excess fat | ||
| Canned peaches | 1/2 Cup (16 tbs), chopped | |
| 2 tablespoons raisins, plumped in water | ||
| 1/2 cup chopped toasted walnut meats | ||
| Capers | 2 Tablespoon | |
| Hot cooked rice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Cook a mixture of milk, onion, bay leaves, thyme, salt and pepper being careful not to boil.
2) Fry lamb in hot butter until golden.
3) Stir in to hot milk and uncover and simmer over low heat for about 1 hour or more until lamb is soft and milk has cooked away.
4) Take a hot serving dish; arrange lamb on it and decorate with peaches, raisins, walnuts and capers.
SERVING
5) Serve the stew over rice.
1) Cook a mixture of milk, onion, bay leaves, thyme, salt and pepper being careful not to boil.
2) Fry lamb in hot butter until golden.
3) Stir in to hot milk and uncover and simmer over low heat for about 1 hour or more until lamb is soft and milk has cooked away.
4) Take a hot serving dish; arrange lamb on it and decorate with peaches, raisins, walnuts and capers.
SERVING
5) Serve the stew over rice.
Chef
