Peruvian Lamb Stew
Farm Journal's Country Cookbook, 1959
3 hours — 2 Quarts | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||
Ingredients
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InstructionsPrepare broth from bones and trimmings. Place meat in heavy pan with lemon juice, onion, garlic and seasonings (except salt); let stand about 2 hours in this marinade. Remove meat, reserving marinade mixture. Drain; brown well in hot fat in heavy skillet. Place meat in stew pot; add marinade, then boiling broth to cover 3/4 of meat. Cover pot; bake in very slow oven (275F) until tender, adding salt at end of first hour. When meat is done, remove from broth; skim off all fat. Add limas; simmer on top of range about 15 minutes. If gravy is not thick enough, blend 1 tablespoon fat with 1-1/2 tablespoons flour; stir into gravy. |
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NotesIt would be interesting to know which recipe from Peru this is supposed to be: sometimes older recipes are interesting for this reason. Is this recipe from Peru? Which part? Or where is the recipe influenced by Peruvian flavors? |
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