Sunday, August 24, 2008

Lamb With Lettuce

  • 1000 Gr. Fatty Lamb Meat
  • 15 Fresh Onion Petioles
  • 1 Onion
  • 2 Bunches Dill
  • 1 Glass Water
  • 2 Heads Lettuce
  • Cut the meat into 8 pieces.
  • Peel, wash and cut onion petioles into 1 inch slices.
  • Wash the lettuce and cut into 2.5 inch pieces.
  • Peel and slice the onion into rigns.
  • Chop the dill. Wash the meat and put into a saucepan.
  • Add lettuce, fresh onion petioles, onion, dill, some salt and water.
  • Cover and cook for 90 minutes.
  • Place in a serving bowl when cooking time is over.
  • Put the cubed lamb meat in big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and the rest of the tomatoes.
  • Add 1/2 tablespoon salt, the granulated sugar, margarine, and water.
  • Cover and place in moderately hot oven.
  • Allow to cook for almost 1.5 hours until the meat and beans are tender.
  • Remove from oven, and serve hot.

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