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Swiss   -   Ammitaler Schofigs (Saffron Lamb Stew) (Swiss)   adapted from A Taste of Switzerland by Sue Style

  • 2 Pounds Lamb -- Cubed
  • Salt And Pepper -- To Taste
  • 1 Tablespoon Olive Oil
  • 1 Quart Beef Stock
  • 1/2 Teaspoon Saffron
  • 1 Medium Onion -- Chopped
  • 1/2 Teaspoon Cloves -- Ground
  • 1 Tablespoon Flour
  • 3 Tablespoons White Wine
Directions Season lamb with salt and pepper. Then saute in oil until well browned. Mix saffron into the broth and add to lamb. Add onion and cloves. Simmer for 1 hour. Mix flour with wine and add. Simmer for 15 minutes and serve. Goes best with mashed potatoes.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 2, Speed: 4, Overall: 3.66667 Rate this recipe

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