Title: Cranberry Lamb Stew
Categories: Soup
Yield: 4 Servings

4 tb Oil
1 Onion; chopped
2/3 c Chicken stock
2/3 c Cranberry sauce
Sugar to taste
2 lb Lean lamb cubed
1 1/4 c Red wine
3 Tomatoes peeled and chopped;
-blanch in boiling water for
-easier peeling
1/2 ts Ground ginger
Salt and pepper to taste

submitted by: rayna@iconz.co.nz (Rayna from New Zealand)
From New Zealand, We have a few sheep here. (Actually, though, this is an
English recipe)

Heat oil in a frypan. Add lamb in batches and brown. Remove lamb as it is
browned. Add onion and saute till soft, but not brown. Stir in wine, stock
and tomatoes, and bring to a boil. Return lamb to pan and mix well. Simmer
45 minutes. Stir in cranberry sauce, ginger, sugar, salt and pepper. Simmer
for additiional 30 minutes or till tender. Taste and add more salt, pepper,
sugar as necessary.

DAVE

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RECIPE ARCHIVE - 15 APRIL 1996

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