Lamb Israelienne

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Lamb Israelienne

Post by Raeja on Sun Dec 04, 2016 8:20 am

3-4 lbs Lamb meat, cut into small-medium pieces with tallow (fat like stuff) trimmed off
4 cloves minced garlic or 1 TBS minced garlic from a jar
2 tsp salt
1-2 TBS Salad Oil
1/2 tsp rosemary
2 cans black beans, rinsed
1/2 - 1 tsp pepper (I use Lawrey's seasoned pepper)
2 cups Rose' Wine
1 Qt. Whole tomatoes

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Brown lamb in oil and add rest of the ingredients into  a slow cooker overnight (or 8-10 hours) or bring to a boil and simmer on stove for about 2 1/2 hours until meat is fork tender.  Serve with Rice
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Raeja

Posts : 7669
Join date : 2016-02-23
Age : 55
Location : Whitewater, Wisconsin

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