Lamb Creole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 lamb leg steaks
- 55g flour, seasoned with salt and pepper
- 570 mls lamb stock
- 4 tablespoons tomato puree
- 2 tablespoons brown sugar
- 1 tablespoon Worcs sauce
- 2 teaspoons wine vinegar
- 1 teaspoon tabasco
- 1 green pepper, cut into thin strips
- oil
- Optional extra - a few thinly sliced potatoes
Method
step 1
Coat lamb in seasoned flour and fry in oil until brown.step 2
Add pepper, mix well, then remove to a casserole dish.step 3
Mix all the other ingredients in the frying pan, bring to the boil and pour over the lamb. If using potatoes, spread them evenly over the top and drizzle with a little oil.step 4
If using potatoes, cook uncovered at 180 C for 1 hour. Otherwise, cook covered at 180 for 1 hour. Is suitable for cooking in a Remoska - also 1 hour.
