Submitted by Brett Tyga Danvers
Sour Cream Lamb
Serving: 4
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)
- 2 cups small cubed sweet potato
- 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 cups small cubed sweet potato
- 1 Cup Sour Cream added just b4 serving. Plus Extra for garnish
- 2 cups small cubed sweet potato
- Corn Flour to thicken if needed - I didn't need to.
- 2 cups small cubed sweet potato
- 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
Tried this recipe?Scroll Down To Share What You Think
WOW So delicious, husband gave it 9/5. And he’s fussy.
I halved the recipe, didn’t have dill. Used white wine instead of vinegar. Added mushrooms.
Otherwise kept to recipe. Served it with spinach fettuccine & pumpkin.
Mmmmmm will be making this again regularly 👌🏼
That’s great! Thanks so much for leaving your feedback Margaret – this is awesome to read! 🙂