Lamb in creamy sauce.

Lamb of Limousin (Agneau du Limousin) is a special type of geographically protected livestock which classifies lamb, born and raised in the "Limousin region" of Central France. Last weekend we got ourselves some prized pieces of boneless shoulder of lamb of Limousin (epaule d'agneau sans os in French). So I decided to dish out something gourmand and something typically French. So here is the recipe of my way of making Lamb in creamy sauce (Agneau à la crème fraiche).

Ingredients

Boneless shoulder of lamb : 275 gms

Tomatoes : 1 large (450 gms)

Shallot : 3

Garlic : 5 cloves

Butter (unsalted): 35 grams

Olive oil : 2 tablespoon

Dried Rosemary : 1 teaspoon

Freshly ground black pepper : 1/3 Teaspoon

Cinnamon Powder : ½ Teaspoon

Green Cardamom Powder : ½ Teaspoon

Fresh Cream : 2 tablespoon

Chives for garnishing

Salt to taste

Procedure

Chop the shallots and garlic to small bite sized pieces. Chop the tomatoes into cubes.

Pour olive oil on a non-stick pan. Place the lamb and sear both sides of the meat in high heat. The moment you change the sides add 15 gms of butter cubes. Reduce the heat to medium, add the chopped garlic and shallots to the pan.

Sauté them a bit. Add rest of the butter, sauté again. Once the shallots turn light golden in color add the chopped tomatoes. Sprinkle a bit of salt and give it a stir.

Add freshly ground black pepper, dried rosemary, cinnamon powder and green cardamom powder. Stir it and let the tomatoes sweat a bit and release the juices. When the tomatoes have softened, season it with adequate amount of salt, add a cup of water, stir and cover it with a lid and cook it in medium heat for 30 minutes.

Remove the cover and check whether the meat is done. If the gravy is too dry and the meat is still under cooked, add half a cup of water. Cover and cook for 10 more minutes.

Remove the cover and lower the heat. Add the fresh cream and stir and simmer it for 2 minutes.

Voila the dish is ready to be served. I served it in a fine porcelain dish and garnished it with a stem of chive.

  

Printable Recipe

Lamb in creamy sauce.
Author: Mitanti Ghosh
Preparation Time: 5 min
Cooking time: 45 min
Servings: 2

Calories per serving: 400 kcal

Lamb of Limousin (Agneau du Limousin) is a special type of geographically protected livestock which classifies lamb, born and raised in the "Limousin region" of Central France. The dish is made with pieces of boneless shoulder of lamb of Limousin (epaule d'agneau sans os in French).

Ingredients:

• Boneless shoulder of lamb : 275 gms
• Tomatoes : 1 large (450 gms)
• Shallot : 3
• Garlic : 5 cloves
• Butter (unsalted): 35 grams
• Olive oil : 2 tablespoon
• Dried Rosemary : 1 teaspoon
• Freshly ground black pepper : 1/3 Teaspoon
• Cinnamon Powder : ½ Teaspoon
• Green Cardamom Powder : ½ Teaspoon
• Fresh Cream : 2 tablespoon
• Chives for garnishing
• Salt to taste

Instructions:

1. Chop the shallots and garlic to small bite sized pieces. Chop the tomatoes into cubes.
2. Pour olive oil on a non-stick pan. Place the lamb and sear both sides of the meat in high heat. The moment you change the sides add 15 gms of butter cubes.
3. Reduce the heat to medium, add the chopped garlic and shallots to the pan.
4. Sauté them a bit. Add rest of the butter, sauté again.
5. Once the shallots turn light golden in color add the chopped tomatoes. Sprinkle a bit of salt and give it a stir.
6. Add freshly ground black pepper, dried rosemary, cinnamon powder and green cardamom powder. Stir it and let the tomatoes sweat a bit and release the juices.
7. When the tomatoes have softened, season it with adequate amount of salt, add a cup of water, stir and cover it with a lid and cook it in medium heat for 30 minutes.
8. Remove the cover and check whether the meat is done. If the gravy is too dry and the meat is still under cooked, add half a cup of water. Cover and cook for 10 more minutes.
9. Remove the cover and lower the heat. Add the fresh cream and stir and simmer it for 2 minutes.