Lamb
Baku's, Amherst, MA
Ingredients:
- 2 pounds of boneless lamb leg pieces
- 2 large chopped onions
- 4 fresh firm tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon curry
- ½ teaspoon of dried rosemary herb or fresh rosemary leaves
- 1 fresh red pepper (optional)
- 4 tablespoons of cooking oil
- Salt to taste
Method:
Wash lamb pieces. Season the lamb with curry, rosemary and salt.
Slow cook lamb for half an hour, then add one large chopped onion. Continue slow cooking until the meat is tender.
Sautee the remaining chopped onions.
Add curry and fresh pureed tomatoes. (Add fresh red pepper - optional). Cook for 5 minutes.
Add tomato paste for thickness and bright color. Slow cook for 5 minutes.
Add tender lamb pieces and broth. Slow cook for 5 minutes.
Serve with white rice.
Serves: 4
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