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Directions:
Season a quarter of a young lamb and cut into pieces. Lay in a large stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly until tender. Then fry thin slices of egg-plant and add to the stew. Serve hot.
The Most Popular Lamb Cookbooks
• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• EVERYTHING WITH GROUND MEAT : OVER 50 INTERNATIONAL RECIPES FOR GROUND BEEF LAMB AND PORK• The Home Kebob Cookbook - The Complete Guide to Kebobs from Main Dishes to Desserts• Philadelphia Homestyle Cookbook• The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)• The Best Ever American Cookbook Over 200 Step-by-step Recipes with Over 800 Color Photographs• Great Lamb Cookbook ("Australian Women's Weekly" Home Library)• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• Meat Cookbook (Family Circle, Library of Creative Cooking)• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal |
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