Spiced Lamb casserole
Patagonia-argentina.com has selected this recipe for you, extracted from the book ‘Eating in Patagonia’ by Javier Perret and Mónica Bonfico. A delight requiring just a few ingredients and quite easy to prepare.
1 ½ Kilogram of lamb
5 medium onions
6 garlic cloves
1 tablespoon of cinnamon
1 tablespoon of curry
3 crushed cloves
1 glass of white wine
2 cups of broth
Dice the meat into cubes and saut in oil. Add the chopped onions and garlic. Season with the salt and pepper and spices. Cook for a few more minutes while stirring.
Add the wine and the broth and cook for 45 minutes or until the meat is tender. Serve with white rice or Indian cornflour (polenta).
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