Home

Algerian Lamb

ingredients

serves 6 - 8
1 small shoulder of lamb, boned and rolled
salt and pepper
1/3 cup (70 g) raisins
3 tbsp sherry
1 large onion, chopped
1 clove of garlic, crushed
1 level tbsp plain flour (All purpose)
1/2 level tsp turmeric
1/4 level tsp chilli powder
14 oz (397 g) can of peeled tomatoes
2/3 cup (150 ml) 1/4 water
1 beef bouillon cube (stock cube)

method

1. Heat the oven to 375°F (190°C) mark 5.

2. Place the lamb in a roasting tin and season well with salt and pepper. Roast in the oven for about 1 1/2 hours or for 30 minutes to the lb (450g) plus an extra 30 minutes.

3. Meanwhile put the raisins and sherry in a small bowl and allow to soak throughout the meat's cooking time.

4. Lift out the meat, place on a serving dish and keep warm.

5. Pour off most of the fat from the roasting tin, leaving about 2 tbsp of the sediment. Add the onion and garlic and fry for about 5 minutes or until golden brown.

6. Stir in the flour, turmeric and chilli powder and cook for a further 2 minutes.

7. Add the tomatoes, water, crumbled bouillon cube, raisins and sherry and bring to the boil, stirring constantly until the sauce has thickened.

8. Reduce the heat and simmer for about 5 minutes. Taste and check seasoning. Serve with the lamb.

Accompaniments: Serve with boiled potatoes, parsnips and buttered cabbage.

What did you think?

1 person has helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved