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FareShare Gazette -- June 2006 Recipes

A home-style FareShare Gazette -- June 2006 Recipes made with All Purpose Flour, Tomato Sauce, Chicken Broth, Onions, and Carrots. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 cup
• 5 oz
• 6 oz
• 5 oz
• 1 lb
• 1 pinch

Method (preview)

1. 1

   2. In a heavy saucepan, cook lamb in lard over medium heat, until golden on all sides.

2. 2

   3. Sprinkle flour over meat and stir for one minute, until flour is

3. 3

   'cooked', taking care not to brown it.

4. 4

   6. Add tomato sauce, salt, pepper and thyme. Cover and simmer for about 45 minutes.

5. 5

   8. Cook veggies in butter. Add sugar and keep stirring. When golden, add them to preparation.

6. 6

   10. Simmer for another 45 minutes. Preparation is ready when potatoes are cooked through.

7. 7

   11. Scoop fat from top of the dish. Check seasoning. Serve with chopped parsley on top.