Lamb Stew with Zucchini

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons vegetable oil
  • pounds lean shoulder of lamb, cubed
  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • teaspoons salt
  • Freshly ground black pepper
  • 2 cups tomato purée
  • 1 cup water
  • ½ teaspoon dried orégano
  • Pinch of dried thyme
  • 1 bay leaf
  • 2 pounds zucchini, thickly sliced


  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 vegetables are tender. Serve with noodles.

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