Lamb & Chicken Gabonais Recipe from Marion Mill Preminger
Before we get to this African recipe,I’ll just explain first that Marion Mill was the one-time wife of movie director and producer, Otto Preminger. She then fell in love with a suspected Nazi spy, unsuccessfully, and then spent many years working with Albert Schweitzer in his hospital in Africa.
By 1964, she was living in New York with her husband Albert Mayer, a noted architect. The couple lived quietly but when they entertained African dishes were often on the menu. This recipe, which was published in the Miami News in 1964 serves between 14 and 16 people so is ideal for feeding a crowd.
Lamb & Chicken Gabonais
Ingredients
6 lb boned leg of lamb
3 x 2 lb boned chickens
4 large onions, diced
4 green peppers, diced
1 x (1 lb 13 oz) tomatoes
½ cup tomato puree
2 cups water
2 cups red wine
2 teaspoons salt
¼ teaspoon pepper
1/8 teaspoon cayenne
1/8 teaspoon hot pepper sauce
¼ cup chopped truffles
Preparation
- Roast the lamb and chicken at 300F for 11/2 hours or until tender.
- Remove the meat from the pan and keep warm.
- Skim excess fat.
- Braise onions and peppers in the pan drippings.
- Add tomatoes, tomato puree, water and wine. Cook until the vegetables are tender.
- Add seasonings and truffles.
- Slice the meat, pour the sauce over and serve.
14 – 16 servings
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