Sunday, 24 February 2008

LAMB CHOPS MEXICANA

Ingredients:

6 lamb chops
1 dessertspoon oil
2 tablespoons vinegar
1 tablespoon GF Worcestershire sauce
2 tablespoons chopped glace ginger with its syrup
1 cup diced celery
1 onion
1 tablespoon corn-based cornflour
1½ cups stock
1 dessertspoon brown sugar
1 teaspoon salt

Method:
Mix all ingredients together in a casserole dish. Cover and cook in a moderate oven 1¾ - 2 hours OR in a slow cooker for 4 hours on high (6 hours on low).

Variation:
Instead of lamb chops, use 1in (2cm), or larger, chunks of lamb fillet.

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