buber.net > Basque > Food > Recipes > Basque Lamb Stew
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From La Cocina Vasca by
Ana Maria Calera, posted on the net by
Donald Martinich
4 lb of lamb shoulder cut into pieces.
oil or lard
3 onions diced
2 cloves garlic crushed
3 carrots cut into pieces
1 glass white wine
broth
salt
6 potatoes medium size and cut into pieces
parsley chopped
Brown lamb in oil or lard with onion, garlic and carrot. When vegetables are
soft and meat is getting tinges of brown add salt to taste, parsley, wine
and broth to cover. Cook for an hour or until meat is getting tender. Add
potatoes which have been previously browned in oil. Cook until done.
Buen provecho.
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