November 1, 2016 / Lyn Jones / 0 Comments
6 lamb shanks
1 Tab flour
3 Tab oil
2 onions, chopped
1 1/2 cups lima beans
3 tomatoes, peeled &chopped
2 Tab tomato paste
1 clove garlic, crushed
2 tsp curry powder
1 bay leaf
2 1/2 cups water
1.Soak beans 3 hours in boiling water. Roll shanks in seasoned flour and brown; remove to ovenproof dish.
2.Saute onions, tomatoes and garlic a few minutes. Add tomato paste, bay, curry, the beans, salt & pepper and water. Pour over shanks, cover & cook in moderate oven (180 degrees C) for 2 1/2 hours
November 1, 2016 / Lyn Jones / 0 Comments
1 kg lamb neck chops
1 onion, diced
1 1/2 cups chicken stock
2 Tab butter
2 Tab oil
1 Tab flour
1/2 tsp rosemary, dried
1 Tab lemon juice
1 egg yolk
1/2 cup cream
salt & pepper
1 Tab chopped parsley
1.Dust chops with seasoned flour. Melt butter & oil in pan, add chops and brown well. Place in ovenproof dish.
2.Put onion in pan, cook until transparent, then add rosemary and gradually stir in stock. Add lemon juice & mushrooms. Bring to boil, reduce heat and simmer 5 minutes.
3.Pour mushroom sauce over chops and bake in mod. oven 2 hours until chops are tender. Remove and keep warm.
4.Lightly beat egg yolk & cream together. Blend into liquid in the casserole and add parsley. Season and pour over chops.