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Jolly Jumbuck and Native Mint Stew
A Blend of Lamb and Mint with a Hint of Wood Smoke
750g lamb leg cubed
1/4 cup olive oil
4 Tbls. sour cream
1 medium onion
2 cloves garlic, chopped
1 Tbls. parsley, chopped
a good measure of salt
pepper, to taste - the more to keep you warm
1 tsp oregano
4 Tbls. flour
2 cups water
1 handful of fresh mint stripped off the stem

 

The cubes should be about 20mm. Clean and peel the garlic, and onion.

Heat the olive oil in a cast iron pot over the embers of an open fire and sear the lamb until browned.

Add the onion, garlic, salt pepper and oregano. Add flour and stir until all juices are absorbed; add water and mix until the sauce had formed. Stir the sour cream and simmer uncovered for 1 hour adding small amounts of water if required. Add parsley and mint and serve with mashed potato, peas and damper on the side.

Preparation Time: 45 minutes Serves: 4
Recipe Origin: Australia
Submitted by:
Warren Blackadder

Australia
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