Lamb with Spicy Tomato Gravy
I guess that's a proper name for this dish. We haven't had lamb in awhile because the people we usually buy it from were showing their lambs at the fair. Well, now that the fair is over...that's no longer a problem. She didn't have much yesterday, so we got kabob meat instead of the ground lamb or stew meat we usually get. It was a little bit fattier than the other cuts but we dealt.
Ingredients:
1 pound lamb kabob meat
1 large onion, cut in half and sliced
2 cloves garlic, minced
4 medium tomatoes (2 large), halved and sliced
2 tbsps flour (whole wheat is fine)
1 cup chicken (or veggie) stock
1-2 tbsps cream
salt, pepper and cayenne
Steps:
1.) Toss chunks of lamb with flour seasoned with salt and pepper. Brown over high heat (it doesn't need to cook through yet), remove from pan.
2.) Add onion and garlic and cook until browned but still firm.
3.) Add tomatoes. Cook about 2 minutes.
4.) Add meat back to the pan, cover with stock and cover pan. Simmer until tomatoes completely break down and meat is tender. About 20 minutes.
5.) Uncover and allow some of the liquid to evaporate (until it is a nice sauce consistency).
6.) Add cayenne to taste.
7.) Add a splash of cream (1-2 tablespoons)
8.) Cook a little longer until desired consistency.
I usually serve this over mashed potatoes. Oh man, so good! But, you should probably eat a salad with it...
2 comments:
oh that looks super good. p.s. we need to get blogging friends so we get tons of comments and compliments!!!! i am vain...that means write me a comment too! <3
p.s. i actually think i will make this when dan gets back...sounds nice and simple and delicious.
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