Chapter: Meat Recipes: Lamb & Goat
Section: Stove Top: Stew
Recipe: Lamb-Asparagus Stew
1 pound fresh asparagus spears
1/2 pound lamb meat, cubed
1 medium onion, chopped
3 tbsp olive oil
1 cup water
pepper and allspice to taste
juice of 1 lemon
Cut asparagus spears in 2 inch lengths, discarding tough portion at bottom.
Wash and drain. Sauté meat and onions in oil until light brown. Add water,
and spices. Cook until tender. Add asparagus. Simmer or 15 minutes or until
tender. Add lemon juice. Serves 2.
Adapted from Eat Right for your Type by Peter D'Adamo