Name: Lamb and Mint Filling
Cuisine: United States
Ingredients: ½ garlic clove, minced; 2 cups finely chopped onions; ¼ cup finely chopped parsley; 2 teaspoons minced fresh mint leaves; ½ small green pepper, chopped; 1 pound lean lamb, ground; 1 cup solid part of canned tomatoes, chopped; ⅓ cup tomato paste; ½ teaspoon ground hot pepper; Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Lamb and Mint Filling

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