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South American   -   Cazuela De Cordero (Argentine Lamb Stew)   adapted from The South American Cookbook by Cora, Rose and Bob Brown

Description
Ingredients
  • 3 Pounds Lamb -- Cubed
  • 3 Quarts Beef Broth
  • 1 Tablespoon Salt
  • 2 Tablespoons Butter
  • 1 Medium Onion -- Chopped
  • 1 Medium Carrot -- Chopped
  • 1 Stalk Celery -- Chopped
  • 1 Clove Garlic -- Chopped
  • 1/2 Teaspoon Marjoram
  • 1/2 Teaspoon Cumin
  • 1 Cup Peas
  • 2 Cups French-Style Green Beans
  • 1 Cup Corn
  • 1 Small Butternut Squash -- Cubed
  • Salt And Pepper -- To Taste
  • 6 Small Potatoes -- Chopped
  • 1 Tablespoon Rice
  • 1 Medium Egg -- Beaten
  • 4 Tablespoons Milk
  • 1 Teaspoon Parsley -- Chopped
Directions Place lamb and stock in a large pot. Add salt and simmer for 1 hour. Saute onion, carrot, celery, garlic, marjoram and cumin in butter for 10 minutes. Add to the lamb, along with peas, beans, squash and corn. Simmer for 10 minutes. Add potatoes and rice. Simmer for 20 more minutes. Beat egg with milk, remove stew from heat and stir in milk mixture. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00



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