Pot lamb

Submitted by enr on 26 Mar 2013
1 kg lamb without bone
500 g small onions - onions or shalotki
300 g carrots
1 kg mushrooms mushrooms
200 g fresh cream
200 g yogurt
1 tsp pepper
1 tsp dry minced meat mint
100 ml sunflower oil
1 tbsp salt
1/2 cup water
2 tbsp flour
Cut the cleaned carrots into thin slices and place them on the bottom of casseroles. Add the cleaned onions - not cut it into small pieces. Cut the meat into portions and arrange on onions. Cover with water and bake in the oven at 190C for about 1 hour or until meat is tender. Wash and cut into quarters fresh mushrooms. Spread them over the meat and continue to bake for about 30 to 40 minutes. Beat cream and yogurt with salt, pepper, crushed mint and the 2 tbsp flour and pour this mixture. Bake for 15 minutes. Serve with pickle salad or green salad.
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26 Mar 2013


Fresh cream, plain cream is it?

using liquid cream - on the market there are several types - sour cream, liquid and concentrated. Realized that lamb is usually high in fat and do not become the dish too heavy for digestion using liquid cream. I hope I have helped in choosing ...