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Posts Tagged ‘lamb’

Persian Lamb with Rhubarb

16 May

Ingredients

40 grms butter

1 kg diced lamb

1 medium onion sliced

1 cinnamon stick

1 tsp ground turmeric

2 tablespoons tomato paste

1 cup of chicken stock

3 cups of chopped rhubarb

1/2 cup of chopped mint

 Method

Melt half the butter in a large deep saucepan cook lamb, in batches, until browned all over. Remove from pan.
Melt remaining butter in same pan, cook onion, stirring until soft. Add pieces, cook stirring until fragrant. Add the water, stock and paste, bring to the boil. Return lamb to pan simmer covered for 1 1/2 hours stirring occasionally.
Uncover and simmer about 20 minutes or until lamb is tender. Add rhubarb to pan, simmer uncovered about 10 minutes or until rhubarb has softened.
Stir mint 
into stew serve with rice, pasta or couscous.

If you do this in a slow cooker, after you have browned the meat and onion etc, add ingredients to slow cooker and cook for about 3 hours on low, add rhubarb and cook for a further 30 minutes.

 

Lamb slow cooked

Persian Lamb

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Lamb Cutlets With Pilaf

16 May

A recipe from the Year 10  Trinity Catering class. A very tasty dish. 

Lamb Cutlets With Pilaf

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