LAMB CREOLE

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Lamb Creole image

An 'Anglicised' take on a creole recipe - A beautifully simple, yet tasty meal for 4.

Provided by Radarjo

Time 1h15m

Yield Serves 4

Number Of Ingredients 11

4 lamb leg steaks
55g flour, seasoned with salt and pepper
570 mls lamb stock
4 tablespoons tomato puree
2 tablespoons brown sugar
1 tablespoon Worcs sauce
2 teaspoons wine vinegar
1 teaspoon tabasco
1 green pepper, cut into thin strips
oil
Optional extra - a few thinly sliced potatoes

Steps:

  • Coat lamb in seasoned flour and fry in oil until brown.
  • Add pepper, mix well, then remove to a casserole dish.
  • Mix all the other ingredients in the frying pan, bring to the boil and pour over the lamb. If using potatoes, spread them evenly over the top and drizzle with a little oil.
  • If using potatoes, cook uncovered at 180 C for 1 hour. Otherwise, cook covered at 180 for 1 hour. Is suitable for cooking in a Remoska - also 1 hour.

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