Lamb With Tomatoes
|Butter||2 Ounce (50 Gram)|
|Vegetable oil||2 Tablespoon|
|Lamb shoulder||2 Pound, cut into 4 cm or 1 1/2 inch cubes (1 Kilogram Of Boned Lamb Shoulder)|
|Black pepper||To Taste|
|Small tomatoes||1 Pound, peeled, halved and seeded (500 Gram)|
|White wine||4 Fluid Ounce (100 Milliliter)|
|Chicken stock/Veal stock||8 Fluid Ounce (250 Milliliter)|
|Garlic||1 Clove (5 gm), crushed|
|Parsley||2 Tablespoon, freshly chopped|
Melt 25 g/1 oz of the butter with the oil in a frying pan.
Add the lamb cubes and sprinkle with salt and pepper.
Fry until the cubes are lightly browned and tender.
Transfer to a warmed serving dish, using a slotted spoon.
Melt the remaining butter in another pan.
Add the tomatoes and fry gently for 5 minutes.
Remove the tomatoes from the pan with a slotted spoon and arrange around the lamb cubes.
Stir the flour into the fat remaining in the pan in which the lamb was cooked.
Cook, stirring, until the flour is lightly browned.
Gradually stir in the wine and stock with the garlic and simmer, stirring, until the liquid has reduced to half the original quantity.
Pour this sauce over the lamb and sprinkle with the parsley.