Cazuela de Cordero (Lamb Stew)

Number of servings: 6

Ingredients:
3 pounds lamb
3 quarts boiling water
1 tablespoon salt
2 tablespoons butter
1 onion, chopped
1 carrot, sliced
1 celery heart, minced
1 garlic clove, minced
½ teaspoon dry marjoram
tiny pinch cumin seeds
1 cup green peas
2 cups green beans, cut fine
1 ear green corn
6 cubes of squash
salt and pepper to taste
6 small potatoes
1½ tablespoons rice
1 egg yolk
4 tablespoons milk
1 teaspoon parsley, minced

Directions:
1. Cut lamb into 6 portions. Cover with water. Add salt and let cook gently.
2. Melt butter in frying pan and fry in it onion, carrot, celery, garlic and herbs slowly. When onion is soft turn mixture into the lamb stew. Add peas, beans, squash cubes and ear of corn cut into 6 pieces.
3. When meat is nearly done, about 25 minutes before serving, add potatoes. Season to taste and add rice. When all are done, beat egg yolk with milk. Remove stew from heat. Stir in egg mixture. Add parsley and serve at once in deep bowls, portioning each with meat and vegetables.


Source: "The South American Cookbook" by Cora, Rose and Bob Brown.

Share or e-mail this recipe Print it