Lamb and Mushroom Stew

A simple and nourishing dish, Lamb and Mushroom Stezo makes a delicious family supper. Serve on a bed of rice and accompany it with a tossed green salad.

2 oz. seasoned flour, made with

2 oz. flour,

2 teaspoons dried rosemary,

1 teaspoon salt and

2 teaspoon black pepper

2 lb. boned leg of lamb, cut into lj-inch cubes

1 oz. butter medium-sized onions, thinly sliced

1 lb. mushrooms, wiped clean and sliced

½ teaspoon salt

1 teaspoon black pepper

4 fl. oz. chicken stock

12 fl. oz. sour cream

Place the seasoned flour on a shallow plate. Roll the meat cubes in it, shaking off any excess flour. Set the coated cubes aside.

In a large, deep frying-pan, melt the Flavoured with nuts and spices, Lamb Patties, Greek-style makes a marvel-lously different snack meal. butter over moderate heat. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown. Add the lamb cubes and stirring and turning occasionally, cook the mixture for 5 minutes, or until the meat is lightly and evenly browned.

Add the mushrooms, salt, pepper and chicken stock to the pan and mix well to blend. Bring the liquid to the boil. Reduce the heat to low, cover the pan and cook the mixture for 1 to 1- hours, or until the meat is very tender when pierced with the point of a sharp knife.

Stir in the sour cream and mix well to blend. Heat the mixture gently over low heat until the sauce is hot but not boiling. Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus