Name: Andalusian Lamb Stew
Yield: 6 servings
Ingredients: 1 teaspoon olive oil; ½ teaspoon cider vinegar; 1 bay leaf; 3½ teaspoons salt; ½ cup chopped green pepper; ½ teaspoon black peppercorns; 1 cup frozen peas, thawed; ½ cup uncooked rice; 2 cups (one 1-pound can) tomatoes; 1 egg, beaten; 3 cups hot water; 1 medium onion, chopped; 2 tablespoons cooking oil or butter; 2 pounds breast of lamb; ⅓ cup all-purpose flour

Wipe the lamb and cut it into one-and-one-half-inch pieces. Dredge with the flour.

Brown the lamb in the oil or butter in a large skillet. Add the onion and cook until wilted. Add the hot water, bay leaf, salt and peppercorns. Cover and cook for about one and one-half hours, until the lamb is almost tender.

Add the green pepper and r

Andalusian Lamb Stew

Ingredients

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