Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Braised Lamb with Onion Tomato Sauce


2 lbs. shoulder of lamb
1 tablespoon olive oil or salad oil
2 cups hot water
1 (6 oz.) can tomato paste
1/4 cup onion flakes
1 tablespoon salt
1 tablespoon parsley flakes
1-1/4 tsp. ground oregano
1/8 tsp. garlic powder
1/4 tsp. ground black pepper
Cooked rice or spaghetti

Cut lamb into 1-inch pieces; trim off excess fat. Brown meat in olive oil in heavy skillet. Add 2-cups water and tomato paste; cover and cook 1 to 1-1/2 hours or until meat is tender. Add seasonings; continue to cook 10 minutes. Serve with rice or spaghetti.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.