Lamb Stew with Zucchini

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons vegetable oil
  • pounds lean shoulder of lamb, cubed
  • 3

Method

  1. In a heavy kettle heat the oil and brown meat on all sides. Add the onions and garlic and cook until onions are lightly browned.

  2. Add the salt, pepper to taste, tomato purée, water and seasonings. Simmer for one and one-half hours.

  3. Arrange the zucchini on top of the meat. Cover and simmer for about one hour longer, or until meat and v