Lamb or mutton stew with rice, onions, and tomatoes (Pilaf de mouton à la Catalane) from Mastering the Art of French Cooking, Volume One (page 348) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boneless lamb shank for boneless lamb shoulder, dry white vermouth for dry white wine, beef bouillon for lamb stock, and Parmesan cheese for Swiss cheese.

  • Delys77 on January 27, 2014

    Pg. 321 This recipe was dead easy, especially by Julia's standards, and very flavourful. It almost makes me think of a French Biryani with it's lusciously lamb infused rice, but the flavour profile is definitely mediterranean, with the saffron, vermouth, thyme, and touch of garlic. I did modify the recipe in the sense that I used a braising pan and essentially cooked all the components in the pan and then removed to a separate instead of a casserole, which then went into the oven. This way I was able to build a lovely fond which was a major contributor to the finished dish. I would go a bit heavier on the thyme next time, and possibly leave out the saffron if I didn't have any handy. Great dish!

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