Fricassee of Lamb

Description

A succulent dish to serve with parslied boiled potatoes. For garlic lovers, add lots of garlic. From "Catsrecipes Y-Group"

• Source: The Fannie Farmer Cookbook by Marion Cunningham
• Serves 6

Ingredients

• 2 lbs boneless shoulder of lamb, in 1½-inch cubes
• 2 tbsp flour
• 2 tbsp vegetable shortening
• 2 cups boiling tomato juice
• 1 medium onion, chopped
• 6 – 8 cloves garlic, minced (optional)
• 2 carrots, chopped
• 4 parsley, sprigs, chopped
• 1 bay leaf
• 4 cloves
• salt
• freshly ground pepper

Procedures

1. Trim off most of the lamb fat.
2. Dust the lamb cubes with the flour.
3. Melt the shortening in a heavy pot with the cover or a dutch oven.
4. Brown the lamb pieces on all sides.
5. Pour the boiling tomato juice over the meat, then add the onion, optional garlic, carrots, parsley, bay leaf, and cloves.
6. Lower the heat, cover, and simmer for 1½ to 2 hours, or until lamb is very tender.
7. Salt and pepper to taste.
8. Remove the bay leaf and serve.