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Show 'Winter Foods' Con Hove Their Own Special Flavor Lamb Stew Old, Traditional Favorite for Many Regions Countries have stews, regions have stews and certain cultures have their own lamb stews. Whether a stew is called "Hutspot" and is a tradition with the Dutch, or it is called "Goulash" and is a Hungarian national favorite, it reflects cooking ingenuity and imagination passed down through the centuries. These hearty, nutritious concoctions have one thing in common no matter what corner of the globe . . . rarely does one stew taste exactly like another. Stews offer each cook creative latitude that many other kinds of cooking do not. They are the perfect foil for herb lovers. The ratio of lamb to vegetables can be regulated as easily as the heat can be turned up and down on the stove. Spices are nice, too. A Stew and bread a combination hard to beat for a hearty, cold weather meal. This tempting com- few cloves, coriander or a dash of cinnamon adds a secret zest bcause often they melt into the delightful melange of stew flavors and cannot be identified . . .just thoroughly enjoyed. In Boston a Sunday meal reflects a practical Yankee heritage, a simple lamb stew of potatoes and onions . . . probably with Irish or English beginnings. While in the Cajun country of Louisiana, a hotter version is brought to the table teaming with vibrant spiciness and colorful with tomatoes and green pepper. In San Francisco a very lovely lamb ragout allows the hungry diner a whiff of burgundy mixed with freshly cut rosemary. In this expansive era of all cooking cuisines joining to make America's menus very worldly and varied, cooks will want to try lamb ... the most versatile meat ... in stews bination features fresh lamb, one of the many ways Iamb is used by today's cooks. from any spot in the world. It will always be tender and succulent . . . and lamb rejoices with the diner in the seasonings of hundreds of cuisines. With fresh American lamb this experience is so much more. Old Fashioned Herbed Lamb Stew 6 servings 2 tablespons butter or cooking oil 2 pounds lean boneless lamb, cut into 2-inch pieces 2 tablespoons flour 2 cups water 1 can (8 oz.) tomato sauce 1 tablespoon lemon juice 1 cup chopped onion 1 clove garlic, minced 1 teaspoon salt teaspoon dried oregano leaves 18 teaspoon ground black pepper 1 cup peeled, diced potato 1 cup peas 1 cup sliced carrots 1 cup sliced zucchini or yellow squash 2 tablespoons fresh chopped or 1 tablespoon dried parsley lir a Dutch oven or heavy saucepan melt butter. Add lamb and brown well on all sides (about 15 minutes). Stir in flour and cook 2 minutes, stirring constantly. Add water, and black pepper. Cover and cook over low heat for 1 hour, or until meat is tender. Add vegetables and parsley. Cook 30 minutes longer, or until vegetables are tender. Winter vegetables, such as squash, apples, eggplant, carrots and potatoes, can be combined with other foods to combine into sparkling, unusual dishes to give a lift to the winter blahs. |