Title: Samarkand Lamb
Categories: Russian Lamb
Yield: 1 Servings

500	g	Lamb
		Garlic
		Red cabbage
		Vegetables
		Vinegar marinated tomatoes
1	tb	Flour
2	c	Meat broth
		Serve with:
		Pickled and fresh vegetables

Take 500 gr of lamb, garlic, red cabbage, vegetables, and vinegar marinated tomatoes. Wash the meat and cut into average size serving pieces. Salt them and fry in a pan. Before final roasting, sift over meat 1 tablespoon of flour. Place meat in a casserole dish, add tomatoes, and pour over 2 cups of meat broth; then to the oven where it will stew for 1.5 hours over a low heat. Serve with pickled and fresh vegetables.

From: Marty Leipzig Date: 15 Dec 96 National Cooking Echo Ä

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