You are here

Lamb N Avar In

admin's picture
Ingredients
  Boneless lamb shoulder 2 1⁄2 Pound
  Clarified butter/Cooking oil 3 Tablespoon
  Shallots/Onion 3 Tablespoon, chopped
  All purpose flour 2 Tablespoon
  Water 2 Cup (32 tbs)
  Chopped tomatoes 1 Cup (16 tbs), peeled
  Dry white wine 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Carrots 6
  Turnips 4
  Onions 12 Small
  Butter 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Dice lamb into 1 1/2 to 2-inch cubes.
2) Cut carrots into 1-inch slices after scraping them.
3) Skin the turnips and onions and cut turnips into four.

MAKING
4) Fry lamb pieces in clarified butter until browned.
5) Add shallots and sauté until brown.
6) Further add in flour, water, tomatoes, wine, garlic, and herb bouquet and boil for 45 minutes.
7) Remove meat from heat and pour liquid over it, seasoning with salt and pepper.
8) Sauté vegetables in the butter until browned and mix with meat and liquid.
9) Boil, covered for 30 to 45 minutes until tender and add water or bouillon if essential and skim off fat.

SERVING
10) Serve hot with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Peach
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

Rate It

Your rating: None
4.22143
Average: 4.2 (14 votes)