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Ancient
Greek sculptures are reproduced in wood carvings that decorate the
walls of this Taverna where strolling musicians heighten the atmosphere
by playing and singing popular Greek songs. Diners can relax
indoors or on a terrace.*
ARNI
KAPAMA
Greek
Lamb and Tomato Stew**
3 pounds
boneless lamb
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
3 tablespoons lemon juice
4 tablespoons butter
One 20oz. can tomatoes
Cut
the lamb into 3-inch squares. Sprinkle with the salt, pepper,
cinnamon, and lemon juice. Toss together, then let stand 1
hour,
mixing a few times. Drain the meat, reserving the liquid.
Melt
the butter in a Dutch oven or heavy skillet; brown the lamb in it.
Remove the meat. Add the tomatoes to the pan; bring
to a
boil and cook over medium heat 10 minutes. Return the meat
and
reserved liquid. Cover and cook over low heat 2 hours or
until
tender. Serve with boiled rice or macaroni.
6 to 8 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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