Andalusian Lamb Stew

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


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

  2. 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.

  3. Add the green pepper and rice. Simmer for twenty minutes. Add the tomatoes and peas and simmer for ten minutes longer.

  4. Mix the egg, olive oil and vinegar. Add to the stew, stirring until thickened. Serve hot.

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