Side Pannel
Lamb with Fennel
Ingredients List
- 1 1/2 lb Boneless shoulder of lamb
- Seasoned flour
- 1 Mild onion
- 1 lg Green pepper
- 1 2 roots Florence fennel (the
- Bulbous vegetable,
- Not the seed-producing
- Herb)
- 3 tb Olive oil
- 2 c Chicken stock, hot
- pn Saffron
- Salt and pepper
- Rice or couscous
- Feta cheese if desired
Directions
Cut the lamb in neat rectangular pieces and dredge in seasoned flour. Peel
onion and slice thinly. Core and seed the green pepper and cut it in
strips. Slice fennel thinly. Heat oil in saucepan and brown lamb; remove
from pan with slotted spoon and put in veggies. Cook and stir till they
begin to color.
Return meat to pan and add the heated stock. Add saffron, and salt and
pepper to taste. Cover and simmer 1 1/4 hr. or till meat is tender. Serve
over rice or (better yet) couscous. Crumbling a bit of feta into the
couscous is lily-gilding, but it's paradisdial. From: Marty Adkins
onion and slice thinly. Core and seed the green pepper and cut it in
strips. Slice fennel thinly. Heat oil in saucepan and brown lamb; remove
from pan with slotted spoon and put in veggies. Cook and stir till they
begin to color.
Return meat to pan and add the heated stock. Add saffron, and salt and
pepper to taste. Cover and simmer 1 1/4 hr. or till meat is tender. Serve
over rice or (better yet) couscous. Crumbling a bit of feta into the
couscous is lily-gilding, but it's paradisdial. From: Marty Adkins
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