---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Italian Braised Lamb & Potatoes
  Categories: Italian, Casseroles, Beef, Lamb
       Yield: 6 servings
  
       5 tb Olive oil                           3    Garlic cloves crushed
 	    1 kg Lamb, lean boneless from the	     1	  Capsicum red, cut into
      strip
            - shoulder cut into 4cm pcs       250 ml Lamb or beef stock
       2    Brown onions                      500 g  Potatoes, peeled & cut into
     1/2 bn Italian parsley, leaves only             - 4cm pieces
            -chopped                           60 g  Pecorino, grated
  
   The potatoes should be yellow, waxy ones, such as Petrones or Desirees.
   
   Heat half the oil in a large heavy pot.  Brown lamb well in batches and,
   using a slotted spoon, remove to a plate.   Add remaining oil.   Add onion
   and cook until softened.   Add parsley, garlic and capsicum.   Return lamb
   to pot, stir and add stock and freshly ground pepper to taste.   (Don't add
   salt yet as pecorino is a salty cheese)    Reduce heat, cover, and simmer
   for 30 minutes.
   
   Add potato and simmer for another 20 minutes, or until lamb is almost
   tender.   Stir in cheese and cook for 10 minutes. Season with freshly
   ground pepper and salt to taste.
   
   Best if cooked 1 - 2 days ahead and refrigerated.   Like all casseroles, it
   will improve in flavour during the resting period.   Great for
   entertaining, because it can be cooked well in advance, leaving you free to
   get on with the many chores involved in throwing a party.
   
   (Source:   Australian Gourmet Traveller magazine) (Posted by Mike Kear)
  
 -----