| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Janes, O’, Brien | 1 | servings |
INGREDIENTS
| Lamb shoulder; (diced) | ||
| Oil | ||
| Onions | ||
| Garlic | ||
| Splash of wine; (red or white) | ||
| A bottle of pre-pared sauce; such as an Indian | ||
| ; Korma/Red Curry |
INSTRUCTIONS
Place a small amount of oil into a pan, add diced lamb shoulder - cook until brown. Then add some onions and a little bit of garlic, cook until onions have also caramelised to a nice brown colour. Then add a splash of wine - make sure you use good quality wine (either red or white) as poor quality wine will result in a poor quality sauce. Then add a prepared sauce, to your liking - and simmer down the sauce, according to the prescribed time on the sauce (usually 30 - 40 minutes). Serve with steamed or boiled rice... Recipe courtesy Lachlan Bowtell, Meat & Livestock Australia Converted by MC_Buster. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: Everything else will fade”