Welcome to the cooking lamb recipe section of DSM Food limited which is the home of all your free world food recipe needs. I love world food and this is your chance to share some of my love for cooking lamb.

There is some free world food recipes for everyone on this section and we look forward to showing you the best that we have to offer. You can click here for the full list of free world food recipes. We are constantly adding to this free world food recipes section so remember to have another look later and bookmark our site.

You can also access our free recipes index by clicking here

Cooking Lamb:

Ingredients:

3 lb Lamb Shoulder Cut Into 2inch Cubes
1/2 tsp Salt
1 Black Pepper
1 tbsp Olive Oil
1 Onion, Quartered
4  Carrots, Peeled And Cut Into 1/2inch Chunks
2 Celery Stalks Cut Into 4 Pieces
1/4 Cup Tomato Paste
3 tbsp All Purpose Flour
1 Cup Dry White Wine
6 Cup Chicken Broth
1 tsp Cayenne Pepper
1 tbsp Cumin
6 Spicy Sausages
2 Zucchini's Cut Into Rounds 1inch Thick
1 1/2 Cups Couscous

Method:

1. Preheat the oven to 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large pan over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides.

2. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the pan over medium heat. Add the onion, carrots, celery and tomato paste. Cook whilst stirring occasionally for 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the pan.

3. Add the flour and cook, stirring for an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil then use a ladle to put the mixture into a casserole dish and place in the oven for 1 1/4 hours, or until meat is tender.

4. Meanwhile, combine the sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked roughly about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven.

5. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb. Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish.

Grab Your Free Copy of:

"Tips And Techniques For Cooking Like A Chef"

Learn how to cook like a professional after reading this free ebook.

Click Here For Instant Download

Thanks for reading,

DSM Food Limited Quick Links

Home | Free Food Products | Online Food Shop | Free Food Ezine | About Us | Free Food Recipes | Contact Us | My Online Food Blog | Affiliates Earn Money

© Copyright DSM Food Limited 2009-Present all contents are the property of Dominic Milner and DSM Food Limited and this this is published by DSM Food Limited which is responsible for its contents are further described in the terms section. Its is written by Dominic Milner who has vast experience in cooking.

You may have found this page by searching for food, food tips, cooking tips, cooking, money saving tips, dominic milner, free recipes, free food recipes, recipes and other similar food terms.

This internet website provides information of a general nature and is designed for educational purchases only. If you have any concerns about your diet and the impact on your health I would advise that you consult your doctor.