Ingredients
1kg Diced Lamb - I used a 1.3kg 1/2 Leg of Lamb Diced
3 Garlic Cloves - roughly chopped
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)
2 Tsp Himalayan Pink Salt - Can use sea salt
1 Tsp Dried Dill Tips - or 1/2 Tsp Dill Seeds
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,
Directions
1Directions.
2Step 1.
3Turn your 5lt SC onto high to warm up
4Step 2.
5Place all seasoned flour ingredients into a large bag and mix.
6Step 3.
7Brown off the lamb in batches so it sears the meat and not stews it. I also brown off the bone too.
8Step 4.
9Place seared meat (not the bone) into Flour mixture and give a good shake and empty it all (incl flour) straight into 5lt SC.
10Step 5.
11Add Stock and Tarragon Vinegar and give a gentle stir and add bone if using it.
12Step 6.
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.
15
16Enjoy
17
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
0 Reviews
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