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Cubed Lamb With Mustard And Bay

Desi.Foods's picture
Ingredients
  Vegetable oil 1⁄2 Cup (8 tbs)
  Onion 1 Large, peeled and chopped
  Boneless lean lamb 2 Pound, cubed
  Bay leaves 6 , crumbled
  Dijon mustard 1⁄2 Cup (8 tbs)
  Cayenne pepper 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
Directions

Mix together the sauce ingredients and set them aside.
Heat half the oil in a large heavy saucepan over medium-high heat.
When hot, brown the chopped onion quickly, stirring; remove with a slotted spoon and reserve.
Add the rest of the oil to the pan, and when hot, add the cubed meat, stirring it continually to brown it quickly on all sides.
Return the onion to the pan with the bay leaves, lower the heat to medium, and cook for 10 minutes, stirring occasionally.
Add the sauce to the meat mixture, cover, turn the heat to low, and cook for 35 minutes, until the meat is very tender.
Serve with plain boiled rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Ingredient: 
Lamb
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
8

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