Category : International Cuisine
Author : 84
Hits : 2577
Date : 30/11/2002
Shoulder of lamb (boned and cubed) ¼ kg. Onion sliced 500 gms. Button Mushroom 250 gms. One each of green, red and yellow peppers(capsicums) Chicken stock 150 gms. Oil for frying Pepper to taste Salt to taste Topping: Soured cream 150 ml Parsley finely chopped 1 tbsp.
1.Fry the lamb in a saucepan in a small quantity of oil until brown on all sides. Add the onions and fry until soft.2.Add the peppers, mushrooms, stock and seasoning and bring to boil. Cover and simmer for 45 mins. or till lamb is cooked. 3.Swirl the sour cream over the top and sprinkle with parsley and serveNOTE: To get 1 cup Sour Cream, take 7/8th cup of plain yogurt and add 3 tbsps. of melted butter to it.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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