Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boneless kid or lamb 1/2 ts Dried mint, or
Salt 1 tb Fresh mint
Pepper 1/8 ts Ground cinnamon
3 tb Butter 1/8 ts Nutmeg (fresh if poss.)
1 1/2 ts Ground sage, or 1 c Dry white wine
2 1/2 ts Fresh sage 1 c Heavy cream
6 Juniper berries, crushed 1 tb Rum

Cut the meat into bite-sized pieces. Sprinkle the meat with the salt
and pepper. Heat the butter in a casserole, and add the sage, juniper
berries, mint, cinnamon and nutmeg. Cook, stirring constantly, for 3
minutes. Add the meat and brown on all sides. Lower the heat and
add the wine. Simmer, covered, until the meat is tender (it took me
a little more than an hour with the kid I had). Remove the meat and
keep warm. Strain the sauce. Put the sauce back in the casserole,
and stir in the cream and rum. Bring to a boil and reduce to the
consistency of heavy cream. Return the meat to the sauce and heat
through. Serve with dry boiled rice and green peas. (it says here:
but I served it with wide homemade egg noodles, and I think that
works better than rice would, even if not strictly the way they would
do it in Locarno.)

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