Regional Lamb Dish

For this occasion we have taken this easy recipe from the book La Cocina Ovina (Cooking with lamb), by Olga Ester Gorriti. The ingredients are very easy to find, and if you are lucky to buy a good cut of Patagonia lamb, the results will be even more delicious.

Ingredients: (serves six)
1 kg. of (Patagonia) lamb
5 tea spoons of oil
1 onion
1 glass of white wine
3 tea spoons of apple jelly
salt, pepper, and curry (optional)
1 tea spoon of corn starch
flour (the necessary amount)

Preparation:

Cut the meat into pieces, season and cover with flour.
Fry the chopped onion and the meat in the oil until golden. Add the white wine and apple jelly which has been dissolved in two tea spoons of water. Cook over a low flame. Thicken the sauce with the corn starch which has been previously dissolved in cold water.

Suggestions:
Serve very hot, with sweet potatoes or boiled potatoes, and garnish with lemon juice and chopped parsley.

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