Balkan Summer Lamb Stew

Title: Balkan Summer Lamb Stew
Categories: Lamb
Yield: 4 Servings

3 lb Lamb shoulder with bones;
-cut in chunks
2 md Onions; peeled and coarsely
3 lg Bell peppers; trimmed and
12 sm Red new potatoes; scrubbed
-and eyes removed
2 lg Tomatoes; cut into eighths
1 bn Green onions and tops; roots
-trimmed & sliced into 1
-1/2″ lengths
8 Cloves garlic; crushed and
1 c Snipped fresh dill or 3
-tablespoons dried dill
1 tb Hot Hungarian paprika; or to
-taste or 1/2 teaspoon
-cayenne pepper
Salt and freshly ground
-black pepper; to taste
1/4 c Olive oil
1/3 c Water
3 Yellow summer squash or
-yellow zucchini; ends
-trimmed and thickly sliced
1/4 c Green beans; ends trimmed
-and cut in 1 1/2″ lengths
2 tb Lemon juice; or to taste

Preheat oven to 350. Place lamb in a large (6-quart or more) ovenproof
casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes,
green onion, garlic, dill, paprika, salt, and black pepper.Pour on olive
oil and then the water. Cover and bake 2 1/2 hours.Scatter squash and green
beans on top of other ingredients and add a little more water (about half a
cup) if the stew looks dry. Bake 30 minutes longer. Remove casserole from
oven, leaving oven turned on if serving stew the same night. Pour off (or
tilt casserole and spoon off) most of the liquid into a bowl. To liquid add
lemon juice, tasting carefully and correcting seasonings.

NOTES : To serve the same night, spoon off all visible fat from liquid or,
better yet, place bowl in freezer until fat congeals on top (about 20
minutes).To serve the next day, refrigerate liquid separately from
remaining ingredients. Remove and discard fat from top of liquid. Whichever
technique is used, before serving pour remaining degreased liquid back into
casserole. Cover casserole and reheat in oven until liquid is bubbling
slightly (about 20 minutes if chilled, 5 minutes if unchilled). Serve in
large soup bowls with French bread on the side or on large plates over a
bed of Pilaf. For a thicker, creamy sauce, stir 3/4 cup yogurt into liquid
just before reheating. Yield: 4 servings.
Recipe by: Cole Publishing Group Recipe Collection

Posted to MC-Recipe Digest by “Mega-bytes” on
Apr 5, 1998