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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup chopped onion |
1 clove garlic, minced |
1 tablespoon chopped fresh parsley |
2 tablespoons butter or margarine |
2 pounds boneless leg of lamb, cubed |
1 (14 1/2-ounce) can tomatoes, undrained and chopped |
1/2 cup water |
1/2 teaspoon salt |
1/4 teaspoon dried mint flakes |
1/8 teaspoon pepper |
1 1/2 pounds zucchini, cut into 1/2-inch-thick slices |
2 tablespoons olive oil |
Directions:
1. Sauté onion, garlic, and parsley in butter in a large Dutch oven until tender. Add lamb; brown evenly on all sides. Stir in tomatoes, water, salt, mint flakes, and pepper. Cover and simmer 30 minutes.
2. Brown zucchini slices on both sides in hot oil in a large skillet. Drain on paper towels. Add zucchini to lamb mixture. Cover and simmer 5 minutes or until zucchini is tender.
3. Transfer lamb and zucchini to a warm serving platter, reserving pan liquid in Dutch oven.
4. Skim excess fat from pan liquid; discard fat. Bring pan liquid to a boil; reduce heat, and simmer 5 minutes. Pour sauce over lamb and zucchini.
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