Recipe for Lamb Creole


2 lb leg of lamb; in 1 squares
2 tablespoon olive oil
2 medium onions; sliced
6 slice bacon; cut in 1 pieces
1 garlic clove; chopped
2 tablespoon flour
1 teaspoon tomato puree
1/2 cup white wine
1 3/4 cup lamb or chicken stock
1 salt and pepper
1 bouquet of herbs (parsley, bay leaf; and basil)


Saute bacon lightly and reserve fat. Saute lamb in very hot oil and bacon fat combined. Stir lamb to brown evenly on all sides. Do not let pieces touch. Remove meat, then add onions, bacon and garlic. Cook slowly for 5 minutes. Add the flour and brown. Remove from heat. Stir in tomato puree, wine and 1 1/4 cups of stock. Blend until smooth. Return to heat, bring to a boil, then add meat, herbs and seasonings. Cover and simmer 1 to 1 1/2 hours on top of the stove or in oven at 350 F., stirring occasionally. Add reserved stock if needed. Serve with rice.

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