October 12, 2014
1kg Diced Lamb - I used a 1.3kg 1/2 Leg of Lamb Diced
2 Brown Onions - diced chunky
3 Garlic Cloves - 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. (Tarragon vinegar has a slight aniseed flavor)
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
1 Cup Sour Cream added just b4 serving. Plus Extra for garnish
Corn Flour to thicken if needed - I didn't need to.
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
3Turn your 5lt SC onto high to warm up
5Place all seasoned flour ingredients into a large bag and mix.
7Brown off the lamb in batches so it sears the meat and not stews it. I also brown off the bone too.
9Place seared meat (not the bone) into Flour mixture and give a good shake and empty it all (incl flour) straight into 5lt SC.
11Add Stock and Tarragon Vinegar and give a gentle stir and add bone if using it.
13Turn SC to LOW and cook for 6 Hours depending on your SC.
14Step 7. Remove bone, Thicken if needed. I didn't need to thicken with Slurry, It was a good thickness as it was.
18NOTE* you may think it's weird to add the meat to flour after searing but trust me this way works best for this recipe
Submitted by Brett Tyga Danvers
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