Lamb in Caper and Yogurt Sauce Recipe |
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You will need :- 1 oz. butter 1 tablespoon oil 1 large onion, chopped 1½ boned leg or shoulder lamb 1 oz. plain flour ½ stock 2 small gherkins 1 pickled cucumber salt and pepper 1 tablespoon washed capers grated rind of 1 lemon 1 tablespoon chopped fresh parsley ½ natural yogurt
Melt the butter and oil in a large flameproof pan with a lid and fry the onion gently for 5 minutes without browning. Cut the lamb into 1 inch cubes and fry for 3 minutes, stirring occasionally. Add the flour and cook for 1 minute. Add the stock and bring to the boil, stirring continuously. Wash and slice the gherkins and pickled cucumber. Add the seasoning, capers, gherkins, cucumber, lemon rind and parsley to the lamb mixture. Cover and simmer for 1-1½ hours until the meat is tender. Take off the heat and stir in the yogurt. Reheat but do not boil. Adjust the seasoning if necessary.
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