Before you know it, most of you will be wearing sweaters and turning on your heaters. To prepare for the season, I’ve been digging through some of Nanny’s wonderful cold-weather dishes to share with you.
Here’s a vegetable-meat dish you can eat hot, or leaving out the meat, at room temperature. Either way, I think you’ll really enjoy it.
Vegetable-Lamb Bake**
1 lb. stewing lamb, cut into cubes
5 medium zucchini, washed & peeled
1 large bell pepper (green, red, or orange), cut into chunks
1 medium onion, sliced
3 cloves garlic, chopped
½ lb. green beans or Italian pole beans, trimmed and cut in half
1 bunch parsley, washed & chopped
1- 15 oz can stewed tomatoes
½ of 6 oz. can tomato paste diluted with 1 cup water or lamb broth
¼ cup olive oil
1 tsp. dried oregano
Salt and pepper to taste
One day in advance:
1. Cook lamb cubes in enough lightly salted water to cover meat. With pot lid tilted, cook for about 1 hour or until meat is tender. Remove meat from lamb broth, cover and refrigerate.
2. Strain lamb broth, cover and refrigerate.
Next day:
1. Discard any fat which has risen to the top of lamb broth.
2. Measure 1 cup of the lamb broth to use in the recipe. Freeze any extra broth for later use.
3. Cut zucchini lengthwise, then into ½ inch – half circles.
4. In a large roasting pan, combine lamb cubes, all of the cut vegetables, stewed tomato, tomato paste, oil, and seasonings. Mix together.
5. Preheat oven to 375°F.
6. Cover pan with foil; bake for 1 hour. Uncover and continue to bake for an additional 30 to 45 minutes or until all vegetables are tender.
7. Serve with rice or bulgur pilaf. Crusty bread is a MUST for dipping!
** SPECIAL NOTE: This recipe can be made without lamb. If making without lamb, the Vegetable Bake can be served at room temperature.
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