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Lamb With Tomatoes Recipe
|Butter||2 Ounce (50 Gram)|
|Vegetable oil||2 Tablespoon|
|Lamb shoulder||2 Pound, cut into 4 cm or 1 1/2 inch cubes (1 Kilogram Of Boned Lamb Shoulder)|
|Black pepper||To Taste|
|Small tomatoes||1 Pound, peeled, halved and seeded (500 Gram)|
|White wine||4 Fluid Ounce (100 Milliliter)|
|Chicken stock/Veal stock||8 Fluid Ounce (250 Milliliter)|
|Garlic||1 Clove (5 gm), crushed|
|Parsley||2 Tablespoon, freshly chopped|
Serving size: Complete recipe
Calories 3369 Calories from Fat 2417
% Daily Value*
Total Fat 270 g415.1%
Saturated Fat 117 g585%
Trans Fat 0 g
Cholesterol 773.2 mg
Sodium 1323.5 mg55.1%
Total Carbohydrates 45 g15%
Dietary Fiber 7.2 g28.8%
Sugars 17.2 g
Protein 166 g331.4%
Vitamin A 154.7% Vitamin C 166.3%
Calcium 26.1% Iron 106.3%
*Based on a 2000 Calorie diet
Add the lamb cubes and sprinkle with salt and pepper.
Fry until the cubes are lightly browned and tender.
Transfer to a warmed serving dish, using a slotted spoon.
Melt the remaining butter in another pan.
Add the tomatoes and fry gently for 5 minutes.
Remove the tomatoes from the pan with a slotted spoon and arrange around the lamb cubes.
Stir the flour into the fat remaining in the pan in which the lamb was cooked.
Cook, stirring, until the flour is lightly browned.
Gradually stir in the wine and stock with the garlic and simmer, stirring, until the liquid has reduced to half the original quantity.
Pour this sauce over the lamb and sprinkle with the parsley.