Lamb Roast

Maria KostoffMaria Kostoff
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14/04/2013
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Preparation25 min.
Cooking60 min.
Тotal85 min.
Servings4

Ingredients

measures

How to cook

Dry the washed meat and dice it as a kebab. Peel the potatoes and celery and cut them in chunks and then, the carrots - diced. Boil salted water in a saucepan and blanch the vegetables in it for 3-4 minutes.

Then pour them into a colander to drain. Put the meat in a deep dish, sprinkle it with curry, paprika and pepper to taste. Leave it for 15-20 minutes. Meanwhile chop the onion and press the garlic.

Heat up the butter and oil and fry the meat for 5-6 minutes, stirring constantly, until browned. Add the onion and garlic. Stir and leave on the fire a few minutes. Pour in broth, tomato juice and raisins.

Once the dish boils, leave on the for fire another 3 minutes. Place the dish into a fireproof container with a lid with vegetables. Sprinkle lightly with salt and pepper.

Put it to grill in a preheated oven at 356°F (180°C), for about 35 minutes.

Before serving, top with parsley.

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