Persian Lamb Skillet


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                                                             PAGE 37

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PERSIAN LAMB SKILLET

2 1/2 pound boned, cubed lamb shoulder

2 Tablespoon salad oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon tumeric

1/4 teaspoon cinnamon

1 ( 1 pound) can small whole onions

1 teaspoon white vinegar

1 cup water

2 Tablespoon cornstarch

1 ( 1 pound) can kidney beans, drained

 Cooked Rice

Parsley

   Brown lamb in oil over medium heat, stirring occasionally. Mix salt , pepper, turmeric and cinnamon, Sprinkle over lamb. Drain onions; reserve liquid. Pour onion liquid vinegar and 3/4 cup water over lamb. Simmer, covered, 50-60 minutes or until tender. Mix remaining water and cornstarch; stir into lamb mixture. cook, stirring, until thickened. Add onions and kidney beans; cook 5 minutes longer or until heated through. Serve with rice; garnish with parsley.

YIELD: 6 Servings

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