Name: Lamb Stew with Zucchini
Yield: 6 servings
Ingredients: 2½ pounds lean shoulder of lamb, cubed; 2 tablespoons vegetable oil; 3 medium onions, chopped; 2 garlic cloves, minced; Freshly ground black pepper; 1½ teaspoons salt; 2 cups tomato purée; Pinch of dried thyme; 1 cup water; 2 pounds zucchini, thickly sliced; 1 bay leaf

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

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

Method

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.
Add the salt, pepper to taste, tomato purée, water and seasonings. Simmer for one and one-half hours.
Arrange the zucchini on top of the meat. Cover and simmer for about one hour longer, or until meat and v

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Lamb Stew with Zucchini

Ingredients

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