| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, South afric, Lamb, John’s |
1 |
Batch |
INGREDIENTS
| 2 |
cn |
Whole tomatoes(410g ea) keep juice |
| 75 |
ml |
Juice of canned tomatoes |
| 1 |
ts |
Fresh ginger, grated |
| 1 |
|
Cinnamon stick |
| 2 |
|
Cardamon seeds |
| 20 |
ml |
Tomato paste |
| 2 |
md |
Potatoes, diced |
| 1 |
lg |
Onion, sliced |
| 4 |
|
Peppercorns |
| 1 |
pn |
Ground cloves |
| 25 |
ml |
Oil |
| 500 |
g |
Lamb pieces |
| 1 |
|
Green chili |
| 10 |
ml |
Sugar |
|
|
Salt & Black pepper |
INSTRUCTIONS
Combine onions, peppercorns, cloves and tomato juice and cook until juice
has evaporated. Add oil, cinnamon and braise until onions are golden brown.
Add ginger and cardamon seeds. Stir well. Add lamb cubes and reduce heat.
Cover and simmer for about 20 minutes. Add potatoes, salt, black pepper and
sugar. Simmer until potatoes are just about done. Remove lid to reduce
liquid. Serve with rice.
Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue)
on Oct 25, 1999
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”