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French
Braised Shoulder
1 lamb
shoulder, 3 - 4 lbs.
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. nutmeg
1/2 tsp. sugar
3 tbsp. melted margarine or salad oil
2 onions, sliced
Use either
a boned and rolled shoulder or an unboned type. Serve with parsleyed rice
mixed with buttered green peas.
Mix together the salt, pepper, paprika, nutmeg and sugar. Coat the meat.
Brown over medium heat, turning until all the meat has a golden brown
colour all over, then add the onions, stir in the fat for a few seconds.
Cook 1 1/2 - 2 hours or until meat is tender.
To make the gravy, remove lamb, bring drippings to a boil over direct
heat, until it has a nice consistency, stirring constantly.
Serves 6.
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