4 servings Prep: 10 mins, Cooking: 30 mins
Tap for method
|3 tbsp||butter — or coconut oil|
|1||small onion — diced|
|1||garlic clove — crushed|
|500 g||mushrooms — sliced|
|salt and freshly ground black pepper — to taste|
|1 cup||beef stock|
|2 tsp||Worcestershire sauce|
|400 g||pulled lamb|
|1 cup||sour cream|
|1/4 cup||light mayonnaise — optional|
Tap for ingredients
- Heat a large saucepan over medium heat and add butter/coconut oil, onion and garlic. Sauté for about 3 minutes, until onion and garlic are cooked. Add mushrooms, paprika, salt and pepper and fry until mushrooms are soft, stirring frequently.
- Decrease heat and add beef stock and Worcestershire sauce into the saucepan. Add lamb and simmer for 5 minutes until the meat is heated throughout.
- Remove pan from heat and stir in sour cream and mayonnaise until thoroughly incorporated. Return lid to the pan and allow the pan to sit covered for 10 minutes before serving.
- Serve with cauli rice or baby marrow ribbons.