to the French Foriegn Legion (1831) "The Foreign Legion (French: Legion etrangere) is a corps of the French Army with a specific command and comprising several specialities: infantry, cavalry, engineers and
airborne troops. The Legion is also independent in terms of its
recruitment."
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Title: Moroccan lamb
Categories: Five, Lamb/mutton, Vegetables, Herbs
Yield: 4 servings
500 g Lamb neck fillets; in bite
- size pieces
2 ts Paprika
3 ts ground cinnamon
800 g (2 14 oz cans) diced tomato
- w/olive oil & garlic
1 tb Fine chopped parsley; extra
- to serve
Heat a large, non-stick frying pan. Cook the lamb well
on all sides without adding extra oil. Tip in the
spices, then fry for 1 min more until aromatic.
Pour in the chopped tomatoes and parsley, bring to the
boil, then simmer gently, with a lid on, for 30 mins or
until the lamb is tender. Serve sprinkled with more
parsley.
RECIPE FROM:
https://www.bbcgoodfood.com
Uncle Dirty Dave's Archives
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... 99 of 100 Legionnaires who tried camel preferred women.
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