Monday, May 31, 2010

Lamb Cooked With Tomatoes


1 tbsp vegetable oil
4 lamb chops - trimmed
1 onion - sliced
420 gm can diced tomatoes
1/2 cup beef stock
1 stalk lemon grass - bruised
2 potatoes - peeled and diced


2 cloves garlic - chopped
4 medium chillies - deseeded and chopped
pinch of salt


Pound paste ingredients in a mortar and pestle or food processor.

Heat oil in a large saucepan.  Add the lamb chops and cook for 2 - 3 minutes on each side or until brown.  Remove and set aside.  Add onion and cook for 2 - 3 minutes.

Add  paste to a saucepan and cook for 1 - 2 minutes.  Add tomatoes, stock, lemongrass, potatoes and lamb chops.  Cover and simmer for 30 - 40 minutes or until lamb chops are tender and sauce has reduced.

Serves 4

Source:  Indonesian Cooking

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