Spicy Ground Lamb Recipe
Summary
Ingredients
| 2 lb boneless shoulder of lamb | ||
| Onions | 5 Ounce, finley chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Butter | 1/2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Allspice | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 3 tbsp concentrated tomato juice | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
Remove all fat from the lamb and slice into extremely fine strips (the thinner the strips, the shorter the cooking time required).
Put the onions, garlic and butter into a casserole.
Cover and microwave on HIGH for 3 minutes.
Add the strips of lamb to the casserole and sprinkle with flour.
Stir well.
Cover and microwave on HIGH for 3 minutes.
Add the allspice, cinnamon, tomato juice and white wine and mix well.
Cover and microwave on HIGH for 3-4 minutes until the sauce reaches the boil.
Reduce the power to MEDIUM and cook for a further 20 minutes, stirring midway through the cooking time.
Add the honey and vinegar to the casserole and stir well.
Season with salt and pepper.
Cover and cook for a further 20 minutes on MEDIUM.
When the meat is tender, leave to stand for 5 minutes
Put the onions, garlic and butter into a casserole.
Cover and microwave on HIGH for 3 minutes.
Add the strips of lamb to the casserole and sprinkle with flour.
Stir well.
Cover and microwave on HIGH for 3 minutes.
Add the allspice, cinnamon, tomato juice and white wine and mix well.
Cover and microwave on HIGH for 3-4 minutes until the sauce reaches the boil.
Reduce the power to MEDIUM and cook for a further 20 minutes, stirring midway through the cooking time.
Add the honey and vinegar to the casserole and stir well.
Season with salt and pepper.
Cover and cook for a further 20 minutes on MEDIUM.
When the meat is tender, leave to stand for 5 minutes
Chef
