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Lamb Braise with Cabbage

A delicious idea from New ZealandĀ  which is popular with those who dislike onion in cooking. it is also fast to prepare.

Serves 4

1 tablespoon salad oil

4 newzeland lamb leg bone stakes

8 oz (225g) white cabbage ,finely shredded

1/2 pint (275ml) chicken stock

2 level teaspoons prepared English mustard

1/2 to 1 level teaspoon salt

1 level teaspoon paprika

12oz (350g) potatoes, halved or quartered, depending on size

5 oz (142ml) carton soured cream

Garnish

4 oz (125g) mushrooms, sliced and fried

Preparation

Heat oil in pan. Add lamb steaks. Fry until golden brown on both sides, turning twice.

Add cabbage, stock,mustard, salt, paprika, and potatoes. Bring to boil, stirring. Lower heat. Cover.

Simmer for 40 minutes then stir in soured cream. Turn into worm dish and sprinkle with mushrooms.

 
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Posted by on October 17, 2011 in Lamb

 

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