Sour Cream Lamb

Submitted by Brett Tyga Danvers

Sour Cream Lamb

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Serving: 4
Cook Time 6 hours
Total Time 6 hours

Ingredients
 

  • Ingredients.
  • 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)
  • ----------
  • 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
  • ----------
  • 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

Instructions
 

  • 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 didn't need to thicken with Slurry, It was a good thickness as it was.
  • Enjoy
  • NOTE* you may think it's weird to add the meat to flour after searing but trust me this way works best for this recipe

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