Lamb Cacciatore
Yield
4 servingsPrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
lamb shoulder
or leg, trim fat and cut into bitesize cubes |
|
| ⅓ | cup |
olive oil
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | teaspoon |
rosemary leaves
dried, crushed |
|
| ½ | teaspoon |
sage leaves
dried |
*
|
| 2 | teaspoons |
all-purpose flour
|
|
| ½ | cup |
vinegar
|
|
| ½ | cup |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
lamb shoulder
or leg, trim fat and cut into bitesize cubes |
|
| 79 | ml |
olive oil
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 5 | ml |
rosemary leaves
dried, crushed |
|
| 2.5 | ml |
sage leaves
dried |
*
|
| 1E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
vinegar
|
|
| 118 | ml |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a large, heavy-bottomed casserole dish brown the meat in hot olive oil.
Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil.
Add garlic, rosemary and sage.
Stir. Sprinkle flour on meat and stir.
Continue cooking the meat while stirring, to brown the flour a bit. Add vinegar and water.
Stir thoroughly. Cover, lower heat, and simmer 1 hour or until meat is tender.
Season to taste with salt and pepper.
Stir frequently during cooking, and add a little hot water if necessary to prevent burning.
