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Shoulder of lamb (boned and cubed) ¼ kg.
Onion sliced 500 gms.
Button Mushroom 250 gms.
One each of green, red and yellow peppers(capsicums)
Chicken stock 150 gms.
Oil for frying
Pepper to taste
Salt to taste
Topping:
Soured cream 150 ml
Parsley finely chopped 1 tbsp.
1.Fry the lamb in a saucepan in a small quantity of oil until brown on all sides. Add the onions and fry until soft.
2.Add the peppers, mushrooms, stock and seasoning and bring to boil. Cover and simmer for 45 mins. or till lamb is cooked.
3.Swirl the sour cream over the top and sprinkle with parsley and serve
NOTE: To get 1 cup Sour Cream, take 7/8th cup of plain yogurt and add 3 tbsps. of melted butter to it.
Onion sliced 500 gms.
Button Mushroom 250 gms.
One each of green, red and yellow peppers(capsicums)
Chicken stock 150 gms.
Oil for frying
Pepper to taste
Salt to taste
Topping:
Soured cream 150 ml
Parsley finely chopped 1 tbsp.
1.Fry the lamb in a saucepan in a small quantity of oil until brown on all sides. Add the onions and fry until soft.
2.Add the peppers, mushrooms, stock and seasoning and bring to boil. Cover and simmer for 45 mins. or till lamb is cooked.
3.Swirl the sour cream over the top and sprinkle with parsley and serve
NOTE: To get 1 cup Sour Cream, take 7/8th cup of plain yogurt and add 3 tbsps. of melted butter to it.
