Tygas Creamy German Style Lamb Ingredients. 1kg Diced Lamb - I used a 1.3kg 1/2 Leg of Lamb Diced 2 Brown Onions - diced chunky 3 Garlic Clove - roughly chopped 2 Tbsp Olive Oil 1 1/4 C Beef Stock - I used Chicken by mistake. 2 Tsp of Tarragon Vinegar - Cider Vinegar will work. Seasoned Flour. 1/2 Cup Self Raising Flour 2 Tsp Himalayan Pink Salt - Can use sea salt 1 Tsp Dried Dill Tips - or 1/2 Tsp Dill Seeds 1/2 Tsp Caraway Seeds 1/2 Tsp Dried Rosemary 1 Tsp Cracked Black Pepper 1 Tsp Cracked White Pepper 2 Tbsp Self Raising flour 1 Cup Sour Cream Corn Flour to thicken if needed - I didnt need to. Directions. Step 1. Turn your 5lt SC onto high to warm up Step 2. Place all seasoned flour ingredients into a large bag and mix. Step 3. Brown off the lamb in batches so it sears the meat and not stews it. I also brown off the bone too. Step 4. Place seared meat (not the bone) into Flour mixture and give a good shake and empty it all (incl flour) straight into 5lt SC. Step 5. Add Stock and Tarragon Vinegar and give a gentle stir and add bone if using it. Step 6. Turn SC to LOW and cook for 6 Hours depending on your SC. Step 7. Remove bone, Thicken if needed. I didnt need to thicken with Slurry, It was a good thickness as it was. My Version of Buttered Pasta Recipe 1 x 375g Packs of Fresh Egg Fettuccini - Cooked to package directions MINUS 1 min - Drained 60 Grams of Real Butter - placed into the empty Fettuccini Pot. 1 Clove of Garlic (fresh) crushed added to Butter - cook 2 mins on med-low heat. Add and toss Fettuccini through, season and Serve it up with Lamb on top and a dollop of Sour Cream, Optional Add Basil Pesto & Parsley Enjoy :) NOTE* you may think its weird to add the meat to flour after searing but trust me this way works best for this recipe :)
Posted on: Fri, 10 Oct 2014 05:32:56 +0000
Trending Topics
Recently Viewed Topics
© 2015