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Chef Pat Ononibaku

Baku's, Amherst, MA


  • 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


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


Recommended wine/beer for Lamb:

McManis 2004 Cabernet Sauvignon [California]

Here is another value-oriented wine perfectly suited to leg of lamb and rosemary. McManis easily demonstrates that you need not spend upwards of $10 to secure a flavorful California Cabernet. Ripe flavors of plum, black currant, dark cherry and black olive bring out the succulence of our slow-roasted lamb and its savory tomato sauce. I might go so far as to suggest an optional ½ cup of the wine as an additional braising liquid. It will tenderize the lamb even further and add a wonderful bass note to the upper register of the tomato sauce. If I may be allowed to borrow an old line: “I love to cook with wine; sometimes I even put a little in the dish!”