Lamb In Ginger Cream Sauce
|Lean lamb fillet||1 1⁄2 Pound (675 Gram, Cut From The Leg)|
|Grated fresh ginger||1 Tablespoon|
|White wine||7 1⁄2 Fluid Ounce (225 Milliliter)|
|Button mushrooms||4 Ounce (100 Gram, Small)|
|Butter||1 Ounce (25 Gram)|
|Sunflower oil||1 Tablespoon|
|Lamb stock/Chicken stock||1⁄2 Pint (300 Milliliter)|
|Ground black pepper||To Taste|
|Ground almonds||1 Ounce (25 Gram)|
|Single cream||1⁄4 Pint (150 Milliliter)|
|Blanched almonds||1 Ounce (25 Gram)|
|Preserved ginger slices||3 (Adjust Quantity As Per Taste)|
Cut the meat into 2.5 cm/1 inch slices and then into neat fingers.
Put them into a bowl with the ginger and wine.
Leave for about 30 minutes, turning over once or twice.
Lift the lamb from the marinade, but keep this to add to the sauce later.
Wipe the mushrooms.
Heat the butter and oil in a large frying pan.
Add the lamb and cook steadily for 10 to 15 minutes, or until the meat is nearly tender.
Pour in the stock and the marinating liquid (this can be strained if you do not want the small pieces of ginger), together with the whole mushrooms and a little seasoning.
Cover the pan and allow the liquid to simmer for another 10 minutes, or until the lamb is quite tender.
Blend the ground almonds with the cream.
Remove the pan from the heat and stir the cream mixture into the liquid in the pan.
Return to the heat and cook very gently for a few minutes, stirring all the time, until you have a very smooth sauce.
Spoon into a heated dish and top with the browned almonds and slices of preserved ginger.
Cooked rice or pasta are ideal accompaniments to this dish, with a mixture of vegetables or a green salad.