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Lamb Italian

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Ingredients
  Lamb cutlets 8
  Lard/Margarine 25 Gram
  Onions 8 Small, peeled
  Tomatoes 225 Gram
  Garlic 1 Clove (5 gm), crushed
  Mushrooms 50 Gram, washed and thickly sliced
  Water 150 Milliliter
  Dried oregano 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Cornflour 2 Teaspoon
  Water 1⁄4 Cup (4 tbs) (adjust quantity as needed)
Directions

GETTING READY
1) From the cutlets, trim a thin layer or fat.

MAKING
2) In the cooker, heat the lard or margarine.
3) Fry the cutlets and onions and let the cutlets brown on both sides.
4) Remove both from the cooker and drain well.
5) Pour off the remaining lard or margarine from the cooker.
6) Return the cooker to the heat and add the tomatoes, garlic, mushrooms, water and oregano.
7) Stir well to remove any residues from the base of the cooker.
8) Return the cutlets and onions to the cooker with a little salt and pepper.
9) Close the cooker, bring to high pressure and cook for 8 minutes.
10) Reduce the pressure quickly.
11) In a warm dish, lift out the cutlets and vegetables and keep hot.
12) Return the cooker to the heat and stir in the cornflour blended with a little water.
13) Bring to the boil stirring constantly.
14) Taste and adjust the seasoning before serving.

SERVING
15) Pour the sauce over the cutlets and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Lamb
Interest: 
Quick
Servings: 
4

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