Lamb Roast

Maria KostoffMaria Kostoff
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Lamb Roast1 / 2
14/04/2013
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Preparation
25 min.
Cooking
60 min.
Тotal
85 min.
Servings
4

Ingredients

  • lamb - 28.2 oz (800 g) boneless
  • potatoes - 4
  • carrots - 3
  • celery - 1 head
  • butter - 2 cups (500 g)
  • oil - 3 tbsp
  • onions - 1 head
  • garlic - 5 cloves
  • curry - sweet powder 1 to 2 tbsp
  • paprika - 1 tsp
  • raisins - 1 tbsp white
  • tomatoes - 4/5 cup (200 ml) sauce
  • chicken broth - 1 cup (250 ml)
  • parsley - 1/2 connection
  • black pepper
  • salt
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 360°F (180°C), for about 35 minutes.

Before serving, top with parsley.

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