 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best. Ingredients:
1 lb lamb, cut up |
4 tomatoes, diced |
1 onion, diced |
2 tablespoons garlic, minced |
1 cup tomato sauce |
1/4 cup tomato paste |
salt and pepper, to taste |
parsley flakes, to taste |
2 tablespoons olive oil |
Directions:
1. Heat olive oil in large sauce pan and add garlic.
2. Brown the lamb all over and then add the tomato and onion and toss around a bit more.
3. Add all the other ingredients and stir well before covering with water.
4. Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
5. When the sauce is a little thick (not like paste but not water either) it should be done.
6. Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
7. Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.
|
|