Serve warm with butter.
3 pounds stewing lamb
6 large all-purpose potatoes
4 yellow onions
2 tablespoons finely chopped parsley
1 teaspoon thyme
1 teaspoon salt
Freshly ground black pepper
1 1/2 cups chicken broth
1 1/2 tablespoons butter, softened
1 tablespoon flour
Preheat oven to 350 degrees.
Cut the lamb into slices or cubes. Peel the potatoes and onions and cut them into thin slices or chunks.
Mix the parsley and thyme together. Butter a casserole.
Arrange a layer of 1/3 of the potatoes on the bottom of the casserole. Cover with a layer of lamb, then a layer of onions. Season with the herbs, salt, and pepper. Repeat to form 3 layers, seasoning between each layer and ending with the onions. Add the broth (add enough broth so that the contents of the casserole are nearly covered but not submerged).
Cover the casserole and cook in a 350-degree oven for 1 1/2 hours until the lamb is tender.
Combine the butter and flour in a small bowl and add the paste to the casserole (distributing it evenly). Continue cooking 5 minutes until the juices are thickened.
Makes 6 servings.
24 large mushrooms
2 tablespoons butter
1 large onion, finely chopped
4 ounces pepperoni, finely chopped
1/2 cup green pepper, finely chopped
2 small cloves garlic, minced
1 cup firmly crushed cracker crumbs
6 tablespoons Parmesan cheese
2 tablespoons minced parsley
2/3 cup chicken broth
Wash and dry mushrooms. Remove stems, chop finely.
Melt butter in skillet; add onion, pepperoni, green pepper, garlic, and chopped mushroom stems. Cook until tender.
Add crumbs, cheese, and parsley. Mix well. Stir in chicken broth.
Spoon stuffing into mushroom caps.
Bake uncovered at 325 degrees for 25 minutes.
Serve hot.