Mains
Stew
- From
- Dóra Karls
Ingredients
- ½ kg lamb, cut into bite-sized pieces1 lb lamb, cut into bite-sized pieces
- 2 egg yolks
- 5 tbsp vegetable oil
- 2 tsp curry powder
- 1 tbsp beef stock powder
- 1 tsp Aromat seasoning (Knorr Aromat, a savoury all-purpose seasoning salt; use celery salt or a seasoning salt instead.)
- 1½ tbsp sugar
- 1 tsp salt
- 2 tsp gravy browning (A dark caramel colouring for sauces, such as Kitchen Bouquet or Bisto browning.)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp potato starch (or cornflour)
- 1 dl milk½ cup milk
- cream, to taste
Method
- Cut the lamb into bite-sized pieces.
- Whisk the egg yolks, oil, seasonings, stock powder, sauces, potato starch and milk together in a bowl and turn the meat in it.
- Cover and leave in the fridge for 12 hours.
- Tip everything into a pan and simmer for about 20 minutes, until the meat is tender, adding a splash of water if it gets too thick.
- Finish with cream to taste.