Title: Mutton Stew
Categories: None
Yield: 1 Servings

1 sm Leg lamb
2 Halved medium onions
Salt
Pepper
2 Stalks coarsely chopped
-celery
6 Halved potatoes
4 Sliced-thick carrots (up to
-6)
1 Cabbage sliced 7 times
1 cn (large) stewed tomatoes

These are from the American Indian Society Cookbook. It was published in
December 1984. If anyone wants the complete book (approximately 80 pgs/
150 recipes) the address for inquiry is

American Indian Society of Washington, D.C.
519 - 5th Street, S.E.
Washington, D.C. 20003

Cut meat off the leg of lamb. Crack the bones. Put the meat and bones
together in a large with water to cover. Boil until tender. Add
vegetables and cook 3/4 hour longer. Salt and pepper to taste.

Linda Begay - Navajo

Posted to FOODWINE Digest 18 October 96

Date: Sat, 19 Oct 1996 16:57:40 -0400

From: Garry Howard