Lamb casserole

Recipe from: 6/14/1990 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 700
    g
    deboned lamb, cubed
  • salt
  • pepper
  • 25
    ml
    oil
  • 125
    g
    mushrooms, sliced
  • 1
    piece fresh ginger, grated
  • 1
    onion, sliced
  • 1
    red pepper, cut into strips
  • 1
    clove garlic, finely chopped
  • 3
    ml
    ground cinnamon
  • 2
    ml
    ground ginger
  • 1
    ml
    nutmeg
  • 1
    ml
    Tabasco sauce
  • 5
    ml
    soy sauce
  • 400
    g
    whole tomatoes, coarsely chopped
  • 200
    ml
    chicken stock
 

Method

 
Lightly season the meat with salt and pepper. Brown in hot oil and set aside. Sauté the mushrooms until pale brown and set aside. Sauté the ginger, onion, red pepper and garlic in the oil until soft. Add the cinnamon, ground ginger and nutmeg and fry for about 1 minute. Add the Tabasco sauce, soy sauce, tomatoes and chicken stock and return the meat to the pot. Cover and simmer until the meat is tender and has formed a thick gravy. Add the mushrooms about 10 minutes before serving.
 

Read more on: lamb
 

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