Lamb, Creole Style
- 2 cups cold cooked lamb
- 1/4 cup chopped pepper
- 2 tablespoons chopped onion
- 1/2 teaspoon salt
- 1 teaspoon horse-radish
- 1/4 cup butter
- 1/4 cup flour
- 1 cup Brown Stock
- 1 cup tomato puree
- 1 teaspoon lemon juice
Melt butter; add pepper and onion, cook five minutes; add flour; when blended, add stock and tomato; when mixture boils, add remaining ingredients; when meat is heated through, serve on a hot platter and garnish with Boiled Rice.
Submitted by Jul 21, 2009
15 min
30 min
45 min