You are here

Lamb Eastern Style

Meat.Bible's picture
Ingredients
  Lamb shoulder/Leg 1 , boned
  Onions 2 Small, chopped
  Butter 20 Gram (1 Tablespoon)
  Curry powder 1⁄2 Teaspoon
  Currants 1 Tablespoon
  Raisins 1 Tablespoon
  Cooked rice 1 Cup (16 tbs)
  Grated lemon rind 1 Teaspoon
  Lemon juice 1 Tablespoon
  Egg yolk 1 , beaten
  Mango chutney 1 Tablespoon
  Flour 1 Tablespoon
  Dry white wine 300 Milliliter (1 1/4 Cups)
  Salt To Taste
  Pepper To Taste
Directions

1. Saute the onion in butter until soft. Add the curry, currants, raisins and rice. Mix over the heat and add the lemon rind, salt and pepper to taste.
2. Open out the shoulder (or make a pocket in the leg) to hold the stuffing. Spread the stuffing over the lamb and roll up, secure with skewers or string. Rub the surfaces with salt and pepper and bake in a moderate oven 350°F (180°C for 1 1/2 hours. Turn occasionally to brown all surfaces'.
3. Remove the lamb to a plate and keep warm for 15 minutes before carving.
4. Drain off the excess fat from the baking dish leaving about 1 tablespoon of fat. Stir in the flour and cook gently on top of the stove for 1 minute. Stir in the wine and cook until smooth. Add chutney and lemon juice, season to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.31389
Average: 4.3 (18 votes)