Agriculture Reference
In-Depth Information
Sauté ground mutton and half the onion until lightly browned, seasoning
with half the lamb salt and breaking meat apart with fork as it cooks.
Drain fat. Spoon meat into a medium-size loaf pan. Scatter defrosted peas
over the meat. Layer the celery on top of the peas. Mix pepper and the rest
of the onion and seasoning salt with the can of soup; spread on top. Put
crushed potato chips on it and sprinkle well with paprika. Bake about 30
minutes at 375°F (191°C).
Oregon Lamb or Mutton
SERVES 4-6
Recipe from
My Secret Cookbook,
by Paula Simmons, Pacifi c Search Press, 1979.
3 tablespoons all-purpose fl our
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon coarsely ground black pepper
4 lamb shanks, split, or 3 to 4 pounds lamb neck,
sliced, or 2 to 3 pounds lamb steaks, chops, or
shoulder roast
Vegetable oil for browning
1 (10½-ounce) can consommé
1 (10½-ounce) can cream of mushroom soup
1 tablespoon Worcestershire sauce
1 tablespoon Kitchen Bouquet
1
⁄
8
teaspoon garlic powder
½ teaspoon curry powder
½ cup white wine
Cooked rice, noodles, or potatoes, for serving
Put fl our, mustard, salt, and pepper in a paper bag.
Add the lamb and
shake to coat. Brown lamb in hot oil in a nonstick skillet, then place in
slow-cooking pot. Combine all remaining ingredients except rice and add
to pot; sauce should cover about three-quarters of the meat. Cook 1 hour
on high, then cook on low for 6 to 8 hours, or until lamb is extremely well
done. Serve at once, or pour off all liquid and chill it until the fat can be
skimmed off. Pour remaining liquid back over meat and reheat. Serve on
rice, noodles, or potatoes.
