Saturday, April 26, 2014

Lamb in Spanish tomato sauce - recipe (including photos)

  • 6 - 8 lamb chops 
  • 600 grams of tomato juice
  • 50 grams of celery
  • 50 grams of mushrooms
  • 30 - 50 grams of bacon
  • 30 grams of butter
  • 2 spoons of sunflower oil
  • 1 onion
  • 1 carrot
  • pepper 
  • laurel
  • salt 

Chop thinly the onion, the carrot, the mushrooms, the celery and the bacon. Let them fry in 15 grams of butter for about 10 minutes at slow fire.

Add the remaining butter, the salt, the pepper, the laurel and the tomato juice and let them cook for another 10 minutes.


In another frying pan put the lamb and let it cook in its own sauce for 20 minutes.
Throw away the sauce from the lamb and add 2 spoons of sunflower oil and let it fry.


Add the lamb over the tomato sauce and let everything boil for another 30 minutes at moderate fire.

It can be served with rice or grilled vegetables.

The original recipe can be found here



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