Traditional lamb dish with gravy, onion and thinly sliced potato, roasted on the middle shelf of an oven preheated to 180 deg C.The surface potato was drizzled with a little sunflower oil, and some thinly sliced slightly salted butter.
Often made with diced lamb, but I used ground lamb for this particular dish. The gravy was made with the juices from the lamb, with added lamb stock and tomato puree. Dressed in Basil and Coriander leaf. I added some dried red finger chillies for heat.
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