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Lamb With Tomatoes

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  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)
  Salt To Taste
  Black pepper To Taste
  Small tomatoes 1 Pound, peeled, halved and seeded (500 Gram)
  Flour 1 Tablespoon
  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.
Keep hot.
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.
Keep hot.
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.
Serve hot.

Recipe Summary

Main Dish

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Lamb With Tomatoes Recipe