I bought the bone - in leg and butchered it myself, but if I were you I'd either
buy lamb stew meat or boneless leg meat and cut it up into 1 - inch pieces.
Not exact matches
I
bought the bone - in leg and butchered it myself, but if I were you I'd
buy either
lamb stew meat or boneless leg meat and cut it up into 1 - inch pieces.
1 cup dried white beans 2 tablespoons vegetable oil 2 pounds
lamb stew meat or boneless leg of
lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store -
bought green enchilada sauce Chopped cilantro, for garnish
I am sure my mother made many things but the things that stick in my mind are rabbit
stew (we had to take a half hour bus ride then a ten minute train ride to
buy the rabbit), pilaff (my father learned to eat it in Singapore and Sumatra during the war),
lamb chops and roasts (we
bought a side of
lamb a week for the family of 5) with vegetables and «Eggs a la Mummy» — fritters made with left over vegetables and very popular on Sunday nights.