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  • 1 Post By Angus_A
  • 1 Post By veitnamcam
  • 2 Post By BRADS

Thread: Lamb Teresa

  1. #1
    Cook Angus_A's Avatar
    Join Date
    Sep 2012
    The big smoke

    Lamb Teresa

    I found this some time ago in a really old le cordon bleu manual i bought for my birthday, on paper it shouldn't be good, it goes against a lot of what i was taught in culinary school. But it's become a favourite amongst me and my flatmates for making with leftover roast lamb to the point where they deliberately buy more lamb than we need so i can make it the day after.
    I've taken some liberties to update the recipe somewhat as it was written before things like canned tomatoes were commonplace in home kitchens.
    Easily serves 4.

    500g roast lamb, cut into small cubes.
    3-4tbsp Beurre maniť (equal parts butter and flour kneaded together)
    1 can of chopped tomatos in juice
    1 tsp of tomato paste
    A big bunch of fresh parsley, just the stalks, save the leaves for garnish
    2 cloves garlic
    1 tbsp butter
    1 tbsp sugar
    2 tbsp paprika (or 1 tbsp of smoked)

    To a pan, melt butter until foaming, add the lamb and the sugar and cook until well caramalized, add the garlic and tomato paste cook out a further minute.
    Finely chop the parsley stalks and add them, add the tomato and paprika and cook for a minute, add the Beurre maniť in pieces, incorperating slowly until thick.
    Cook a further 2 minutes on low, season and serve on rice and garnish with parsley.

    Sorry nothing fancy but it's a neat piece of oldschool cookery that still holds up some 50 years after it was written.
    veitnamcam likes this.
    "A party without cake is just a meeting" - Juila Child

  2. #2
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    I will show her indoors this Angus cheers, she has been buying a bit of lamb recently as it is cheap.
    Angus_A likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  3. #3
    Join Date
    Jul 2012
    Te Awamutu Rural
    It sounds pretty damm good but alas don't get much leftovers.....

    Sent from my iPhone using Tapatalk

  4. #4
    Member Pengy's Avatar
    Join Date
    Sep 2012
    Up in da hills somewhere near Nelson
    Quote Originally Posted by veitnamcam View Post
    I will show her indoors this Angus cheers, she has been buying a bit of lamb recently as it is cheap.
    Ssshhh! You will make @BRADS cry

  5. #5
    Member BRADS's Avatar
    Join Date
    Oct 2012
    Central Hawkes Bay
    Quote Originally Posted by Pengy View Post
    Ssshhh! You will make @BRADS cry
    No point crying about it
    veitnamcam and Pengy like this.

  6. #6
    Join Date
    Nov 2014
    Christchuch New Zealand
    I'm waiting to try it with goat or venison mince. Sounds good.

  7. #7
    res is offline
    Member res's Avatar
    Join Date
    Apr 2014
    I'll be trying this tomorrow night
    Using Tapatalk

  8. #8
    Join Date
    Sep 2015
    USA, Nevada
    i give it to my wife so hope to try it today



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