Source
Cooking for One, by Molly Perham
Servings/Yield
1 servings
Course
Main
Rating
Difficulty
Made with MacGourmet
Design: Luka Cvrk, Solucija.com
Lamb with Courgettes and Mushrooms
Ingredients
- 15 milliliters sunflower or vegetable oil
- 100 grams lamb fillet, thinly sliced
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 tbsp tomato puree
- 300 milliliters chicken stock
- 1 tsp chopped fresh rosemary
- 2 tbsp butter or margarine
- 2 small courgettes, sliced
- 50 grams button mushrooms
- 1 tbsp plain yoghurt
- plain rice, to serve
Method
1. 1 Heat the oil in a frying pan (skillet) and fry (saute) the lamb until well browned. Remove with a slotted spoon and drain on kitchen paper (paper towels). |
2. 2 Add the onion and garlic to the pan and fry (saute) gently for about 5 minutes, until softened but not browned. |
3. 3 Stir the tomato puree into the hot stock, then pour into the pan. Add the meat, rosemary and salt and pepper to taste. Simmer, uncovered, for 20 minutes, or until the lamb is tender. |
4. 4 Melt the butter or margarine in a separate pan and toss the courgettes and mushrooms over a high heat for about 5 minutes. |
5. 5 Add the courgettes and mushrooms to the lamb, increase the heat and stir-fry until most of the liquid has evaporated and the sauce just coats the meat and vegetables. |
6. 6 Serve on a bed of rice, with the yoghurt spooned on top. |
Notes
 Tasty. Don't forget the tomato puree. |
Categories
30 Minute