Cubed Lamb With Mustard And Bay Recipe
Ingredients
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| 2 pounds boneless lean lamb, cubed | ||
| Bay leaves | 6 , crumbled | |
| Dijon Mustard | 1/2 Cup (16 tbs) (For the sauce) | |
| Cayenne pepper | 2 Teaspoon (For the sauce) | |
| Salt | 1/2 Teaspoon (For the sauce) | |
| Lemon juice | 1/2 Cup (16 tbs) (For the sauce) | |
| Vinegar | 1/2 Cup (16 tbs) (For the sauce) | |
Directions
Mix together the sauce ingredients and set them aside.
Heat half the oil in a large heavy saucepan over medium-high heat.
When hot, brown the chopped onion quickly, stirring; remove with a slotted spoon and reserve.
Add the rest of the oil to the pan, and when hot, add the cubed meat, stirring it continually to brown it quickly on all sides.
Return the onion to the pan with the bay leaves, lower the heat to medium, and cook for 10 minutes, stirring occasionally.
Add the sauce to the meat mixture, cover, turn the heat to low, and cook for 35 minutes, until the meat is very tender.
Serve with plain boiled rice.
Heat half the oil in a large heavy saucepan over medium-high heat.
When hot, brown the chopped onion quickly, stirring; remove with a slotted spoon and reserve.
Add the rest of the oil to the pan, and when hot, add the cubed meat, stirring it continually to brown it quickly on all sides.
Return the onion to the pan with the bay leaves, lower the heat to medium, and cook for 10 minutes, stirring occasionally.
Add the sauce to the meat mixture, cover, turn the heat to low, and cook for 35 minutes, until the meat is very tender.
Serve with plain boiled rice.
Chef
