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Fried Lamb

Fried Lamb recipe image
This International main features Turkish Lamb.--No left-over meat lends itself more readily to the, Tablespoon. butter, Onion, chopped, C. rice. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 6439.7
Description
This International main features Turkish Lamb.--No left-over meat lends itself more readily to the, Tablespoon. butter, Onion, chopped, C. rice. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • Turkish Lamb.--No left-over meat lends itself more readily to the
  • 2 Tablespoon. butter
  • 1 Onion, chopped
  • 1/2 C. rice
  • 1 C. water
  • 1 C. stewed tomatoes
  • 1/2 c. diced lamb or mutton
  • 1 Tablespoon. horseradish
  • 1 Teaspoon. salt
  • 1/8 Teaspoon. pepper
  • MINCED LAMB ON TOAST.--Any lamb that remains after a meal may be
Directions
  1. 1
    preparation of made dishes than lamb.
  2. 2
    Combined with tomatoes and rice and flavored with horseradish, it makes a very appetizing dish called Turkish lamb.
  3. 3
    The accompanying recipe should be carefully followed in (Sufficient to
  4. 4
    Serve Six) Put the butter in a frying pan and to it
  5. 5
    add the chopped onion and the dry rice.
  6. 6
    Cook until the rice is browned.
  7. 7
    Then pour in the water and tomatoes and add the meat, horseradish, salt, and pepper.
  8. 8
    Simmer gently until the rice is completely cooked.
  9. 9
    minced by chopping it fine or putting it through the food chopper.
  10. 10
    If it is then heated, moistened well with water or stock, and thickened slightly, it makes an excellent preparation to
  11. 11
    serve on toast.
  12. 12
    After mincing lean pieces of left-over lamb until they are very fine, put them in a buttered frying pan.
  13. 13
    Dredge the meat well with flour and allow it to brown slightly.
  14. 14
    Add enough water or stock to moisten well.
  15. 15
    Season with salt and pepper, cook until the flour has thickened, and

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 6439.7kcal
% Daily Value *
Total Fat 471.2g725%
Saturated Fat 210.0g1050%
Cholesterol 2096.0mg699%
Sodium 6685.6mg279%
Total Carbohydrate 11.7g4%
Dietary Fiber 1.3g6%
Sugars 2.1g
Protein 514.5g1029%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: after, butter, chopped, diced, fried, frying, horseradish, international, itself, lamb, lambno, leftover, lends, main, meal, meat, minced, more, mutton, onion
Read it online: https://www.chefs-mate.com/recipe/fried-lamb-3/