Vida Nell
Vanaand se ete:
750g boneless lamb shoulder cubes
¼ cup olive oil4 small onions
Fresh ginger root or 2 teaspoons ground ginger
2 cloves garlic, crushed
¼ cup chopped parsley
Salt / Freshly ground pepper
¼ teaspoon turmeric
2 cans chopped tomatoes, undrained
1 cup raisins
½ cup almonds
2 hard-cooked eggs
In large cooking pot, brown lamb over medium heat, a third at a time. Remove from pot as it browns and keep aside.
Peel and chop onions, ginger and garlic and sauté in drippings of meat.
Add parsley, salt, turmeric and pepper and add well.
Return lamb to pot and stir in tomatoes.
Place a large piece of waxed paper over the top of the pot and place lid on top. Simmer, covered, for about 45 minutes, stirring occasionally until meat is tender.
Meanwhile, in small bowl, cover raisins with water and let stand.
In a little bit of hot butter, sauté almonds until golden.
When meat is cooked, drain raisins and add to meat mixture.
Serve meat on a bed of rice, decorate with almonds and chopped up eggs.
750g boneless lamb shoulder cubes
¼ cup olive oil4 small onions
Fresh ginger root or 2 teaspoons ground ginger
2 cloves garlic, crushed
¼ cup chopped parsley
Salt / Freshly ground pepper
¼ teaspoon turmeric
2 cans chopped tomatoes, undrained
1 cup raisins
½ cup almonds
2 hard-cooked eggs
In large cooking pot, brown lamb over medium heat, a third at a time. Remove from pot as it browns and keep aside.
Peel and chop onions, ginger and garlic and sauté in drippings of meat.
Add parsley, salt, turmeric and pepper and add well.
Return lamb to pot and stir in tomatoes.
Place a large piece of waxed paper over the top of the pot and place lid on top. Simmer, covered, for about 45 minutes, stirring occasionally until meat is tender.
Meanwhile, in small bowl, cover raisins with water and let stand.
In a little bit of hot butter, sauté almonds until golden.
When meat is cooked, drain raisins and add to meat mixture.
Serve meat on a bed of rice, decorate with almonds and chopped up eggs.
