Lamb Steaks In Piquant Sauce Recipe
Ingredients
| Butter | 50 Gram | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Flour | 15 Gram | |
| Tomatoes | 396 Gram | |
| 1 x 75 ml spoon tomato puree | ||
| 1 x 75 ml spoon brown sugar | ||
| Paprika | 1/4 Teaspoon | |
| 3 x 15 ml spoons vinegar | ||
| Ground black pepper | 1 To taste | |
| 4 lamb leg steaks | ||
| Salt | To Taste | |
Directions
MAKING
1.Take a small pan, heat butter in it and saute onion and garlic in it for 5 minutes until brown.
2.Add flour and heat for 1 minute.
3.Put can of tomatoes, tomato puree, sugar, paprika and vinegar in the pana nd heat for 3- 4 minutes.
4.Add seasoning as per the taste.
5.Take a shallow ovenproof dish, put lamb in it and drizzle sauce over it.
6.Put the lid on and bake for 3/4- 1 hour until lamb softens.
SERVING
7.Serve warm.
Tip
The lamb dish can be frozen for later use. One needs to defrost for 6 hours at room temperature and then reheat for 45 minutes in moderate oven.
1.Take a small pan, heat butter in it and saute onion and garlic in it for 5 minutes until brown.
2.Add flour and heat for 1 minute.
3.Put can of tomatoes, tomato puree, sugar, paprika and vinegar in the pana nd heat for 3- 4 minutes.
4.Add seasoning as per the taste.
5.Take a shallow ovenproof dish, put lamb in it and drizzle sauce over it.
6.Put the lid on and bake for 3/4- 1 hour until lamb softens.
SERVING
7.Serve warm.
Tip
The lamb dish can be frozen for later use. One needs to defrost for 6 hours at room temperature and then reheat for 45 minutes in moderate oven.
Chef
