| 1 | In a steeped, saute onion in olive oil on medium-low heat until golden brown. |
| 2 | Add garlic in the last 2-3 minutes. |
| 3 | Add lamb cubes and saute until brown. |
| 4 | Add tomatoes and simmer until meat is tender. |
| 5 | Keep an eye on the liquid; add water or red wine if it becomes dry. |
| 6 | Add bay leaves, lemon juice and spices. |
| 7 | Simmer on low heat for at least 2 hours. |
| 8 | About ?hour before pronouncing it done, add the green beans. |
| 9 | Serve with plain yogurt and pita bread. |
| 10 | Notes: * fragrant lamb stew -- this recipe comes from margo kaiser, with whom i used to work. |
| 11 | It"s a delicious stew, spiced fragrantly but not hot. |
| 12 | It"s one of my favorites. |
| 13 | It"s also very easy. |
| 14 | The most tedious work is trimming the lamb, and you can get the butcher to take care of that. |
| 15 | The spice mixture is my attempt to re-create margo"s "secret spice" (she didn"t offer that recipe). |
| 16 | Feel free to try your own variations. |
| 17 | If you hit on one that you feel is particularly good, please let me know about it. |
| 18 | Yield: serves 6 to * i prefer to cook to the point of simmering, refrigerate overnight, and then finish cooking the next evening. |
| 19 | This greatly enhances the flavor. |
| 20 | When you take the stew from the refrigerator, skim any lamb fat that has congealed on the top before continuing. |
| 21 | * i find that many butchers don"t understand that i want good quality meat in stews. |
| 22 | I get better quality, more carefully trimmed meat by telling them that i want lamb cubes cut for shish kebab. |
| 23 | : difficulty: easy. |
| 24 | : time: 20 minutes preparation, several hours cooking. |
| 25 | : precision: measure the spices. |
| 26 | : nancy mintz : unix system development lab, at&t-is, summit, new jersey, usa : ihnp4!attunix!nlm : |
