AGNEAU ÉPICÉ À LA SAUCE TOMATE


FOR LAMB LEG

  • 1 kg ( 2,2 lbs) piece of lamb leg
  • 3 bay leaves
  • 1 teaspoon of black pepper
  • 1 teaspoon salt

FOR SAUCE

  • 1 diced onion
  • 4 finely chopped garlic
  • 1 finely chopped fresh chili pepper
  • 2 tablespoons of butter
  • 1 teaspoon dry powdered coriander
  • One teaspoon each of black pepper, cumin and turmeric
  • 500 grams ( 1,1 lbs) of homemade tomato sauce
  • 1 tablespoon of tomato paste
  • 3 bay leaves
  • 2 tablespoons chopped fresh coriander
  • 1 teaspoon salt

Take the meat in the pan. Add bay leaf, salt and pepper. Saute, stirring occasionally, until the water is released and reabsorbed. For the sauce, sauté the onion, garlic, and hot pepper with clarified oil in a medium saucepan. Continue sautéing until the onion turns pink. Add coriander seeds, cumin, black pepper and turmeric and mix. Add tomato sauce and tomato paste. Add salt and bay leaves. Cook over medium heat until it boils. When it starts to boil, reduce the heat and cook for another 30 minutes. Add fresh coriander and lamb. Cook for another 15 minutes and remove from the stove. Sprinkle with sesame and serve.


 

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