| 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.
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