Brown the lamb in a heavy casserole. Push the lamb to one side of the
dish. Add onion and garlic and saute until soft. Stir in 1 cup water, lemon
juice, bay leaf and salt. Cover. Simmer 3 hours or until very tender. Remove
meat and keep hot. Blend potato starch with remaining water. Stir into
pan liquid. Cook, stirring constantly, until gravy thickens and boils for
1 min. Remove bay leaf and serve.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken
Books, New York: 1988.
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of