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Food Fare: Middle Eastern RecipesBonava

Mauritanian lamb stew

Bring a pot of water to a boil; add onions and blanch for about two minutes. Drain. Combine red wine vinegar and cubed lamb in a large skillet or cooking pot. Bring the mixture to a simmer; add onions, bay leaves and season with salt and black pepper to taste. Pour in enough boiling water to just cover ingredients. Bring to a boil; reduce heat and simmer, covered, over medium heat for about one hour. Add cubed potatoes; cook for another thirty minutes or until potatoes are tender and sauce is thick.


Suggestion: Serve hot with flatbreads or warmed French bread.


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Food Fare Culinary Collection: Arabic Cookery


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