"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, December 19, 2010

Roast Lamb Stew

2 tbsp               Vegetable oil
1/2 tbsp             Paprika
1 kg (2 lb.)         Lamb (cut into bite-sized pieces)
1                        Red onion(peeled and finely chopped or grated)
1 whole bulb      Garlic(pressed)
1 1/4 cups          Beer
1                        Carrot (peeled and grated)
1 tbsp                Orange juice
1/3 cup + 1 tbsp Kikkoman Soy Sauce
2 tbsp                Brown sugar
1/2 tsp               Coriander seed (ground)
1                       Bay leaf
2                       Whole Cloves
A Pinch             Salt, pepper, cumin seed powder
1/2                    Red chili pepper
5 cups              Cooked rice

      1. Heat oil and paprika in a large skillet and fry meat with onion and garlic until onions are clear. Add beer, carrot, juice, soy sauce, brown sugar, coriander, bay leaf and cloves.
      2. Season with salt, pepper and cumin powder and cook for about 2 hours over low heat until meat is tender and sauce thickens.
      3. Ten minutes before removing from heat, add red pepper and another pinch of cumin to taste.
      4. Before serving discard cloves, red pepper and bay leaf. Serve with cooked rice.

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