Lamb in curry sauce with potatoes and mushrooms

Ingredients:

• 600 grams of lamb
• 400 grams of potatoes
• 190 grams of mushrooms
• 100 grams of tomatoes
• 100 grams of spinach
• 3 spoons of sunflower oil
• 1 clove of garlic
• 1 big onion

For the curry sauce:

• 30 grams of butter
• 1 spoon with flour
• 2 teaspoons with curry mix
• 2 spoons with fresh cream

Clean and cut the meat.
Heat the oil and add the meat. Let it fry for 5 minutes.

Clean and cut the vegetables.

Take out the meat from the pot and add the potatoes, the onion, the garlic, the mushrooms and let them cook for 5-7 minutes.

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Recipe for the curry sauce:

The recipe for the curry sauce is taken from here 

Melt the butter and add the flour mixing until a bit thick.

Add the curry mix and mix. Let it cook for a few minutes at slow fire.

Add the fresh cream and let it cook for another 10-20 seconds.

Now you have the curry sauce.

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Back to the main recipe:

Over the potatoes/mushroom mixture add the curry sauce, the meat and the salt, mix and let it cook for another 40-60 minutes, depending of how young was the lamb.

Add the chopped tomatoes and the spinach and let it cook for another 10 minutes.

Can be served with rice.

Enjoy!

Lamb in Spanish tomato sauce - recipe (including photos)

Ingredients:

• 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.
Enjoy!

The original recipe can be found here

Moroccan lamb - recipe (including photos)

Ingredients:

• 400-500 grams of lamb
• 1 spoon of sunflower oil
• 4 spoons of tomato juice
• 3 onions
• 1 spoon of honey
• 1 spoon of condiments (pepper, paprika, saffron etc)
• half of a teaspoon of cinnamon
• a bit of ginger
• the zest and juice from one orange
• salt

Heat the sunflower oil and add the chopped meat. Let it fry for 5 minutes.

Add the chopped onions and let it cook for 10 minutes at slow fire, mixing from time to time.

Take out the meat and the onions and throw away the sunflower oil.

In the empty pot pour 200 milliliters of water and let it boil.

When boiling add the juice and the zest from the orange. Let it boil for a few seconds.

Add the meat, the onions, the grated ginger, the salt, the honey, the cinnamon an the other condiments you have.
Let it cook for 20 minutes.

 Add the tomato juice and let it cook for another 20 minutes.

Can be served on a bed of boiled rice.