Recipe

Braised Snapper In Tomatillo Salsa Recipe


Print Recipe

Ingredients
  • 2 lb sliced shoulder of lamb;
  • 1 md Carrot; peeled & sliced
  • 1 Inch fresh ginger; peeled and left whole
  • 1/2 Leek; peeled & sliced
  • 2 Cloves garlic
  • 1/4 Aubergine; sliced 1/6 inch
  • 1 tb Fresh thyme; sliced
  • 2 Inches cinnamon stick
  • 10 Coriander seeds
  • 4 Cloves
  • 2 pt Quality lamb stock; lightly thickened & dark
  • 1 Courgette; sliced 1/6 inch
  • 1 Shallot; peeled & sliced
  • 1 Glass red wine
  • 1/2 Red & 1/2 yellow & 1/2 green pepper; sliced 1/6 inch
  • 1 tb Fresh rosemary; sliced
  • 1 Plum tomato; cut into 8 pieces

Directions
  • Step #1 Fry off the meat & drain in a colander.
  • Step #2 Fry the leek, carrot & shallot until golden brown.
  • Step #3 Add ginger, cinnamon, cloves, garlic, coriander seeds, thyme & rosemary.
  • Step #4 Add the red wine & reduce to nothing.
  • Step #5 Add plum tomato & stock.
  • Step #6 Add the lamb & cook this until tender.
  • Step #7 Taste & adjust Spice uping as required.
  • Step #8 Cook & add peppers, courgette & aubergine.
  • Step #9 Serve in a bowl with crushed new potatoes with basil pesto.
  • Step #10 --.
  • Enjoy the Braised Snapper in Tomatillo Salsa recipe

Viewing Braised Snapper in Tomatillo Salsa Receipe