Kitchen safety

Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.
Keep electrical leads from trailing over or going near the cooker.

Meshoui(Moroccan Lamb) Recipe

	Category	Lamb Recipes
	Views	101
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Ingredients And Procedures

4 pounds Leg of lamb

1 Carrot

1 medium Onion

2 Tomatoes

1 Rib celery

1 bn Fresh parsley

1 tablespoon Paprika

1 tablespoon Salt

1 tablespoon Black pepper

2 tablespoons Chopped garlic

1 quart Water

Preheat oven to 350F. All Vegetables should be coarsely chopped.

Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a= roasting pan, nestle lamb in the center of the vegetables and cook,= uncovered for approximately 20 min (for 4-pound leg) or until top of lamb= is brown. Add water, cover, and cook for 1 1/2 hours for medium done= roast.

Makes 5 servings.

LAMB SAUCE:

Strain Vegetables from roasting pan. Put drippings in a heavy pan. Add: 2 tb tomato paste and 1 quart of water.

Simmer for about 15 minutes, skimming grease from top of sauce several= times.

Posted by Stephen Ceideberg; September 28 1992.

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<h1>Meshoui(Moroccan Lamb)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 pounds Leg of lamb <P>1 Carrot <P>1 medium Onion <P>2 Tomatoes <P>1 Rib celery <P>1 bn Fresh parsley <P>1 tablespoon Paprika <P>1 tablespoon Salt <P>1 tablespoon Black pepper <P>2 tablespoons Chopped garlic <P>1 quart Water <P><P>Preheat oven to 350F. All Vegetables should be coarsely chopped. <P>Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a= roasting pan, nestle lamb in the center of the vegetables and cook,= uncovered for approximately 20 min (for 4-pound leg) or until top of lamb= is brown. Add water, cover, and cook for 1 1/2 hours for medium done= roast. <P>Makes 5 servings. <P>LAMB SAUCE: <P>Strain Vegetables from roasting pan. Put drippings in a heavy pan. Add: 2 tb tomato paste and 1 quart of water. <P>Simmer for about 15 minutes, skimming grease from top of sauce several= times. <P>Posted by Stephen Ceideberg; September 28 1992. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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