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Lamb Creole

By Radarjo (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
An 'Anglicised' take on a creole recipe - A beautifully simple, yet tasty meal for 4.


  • 4 lamb leg steaks
  • 55g flour, seasoned with salt and pepper
  • 570 mls lamb stock
  • 4 tablespoons tomato puree
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcs sauce
  • 2 teaspoons wine vinegar
  • 1 teaspoon tabasco
  • 1 green pepper, cut into thin strips
  • oil
  • Optional extra - a few thinly sliced potatoes


  • STEP 1
    Coat lamb in seasoned flour and fry in oil until brown.
  • STEP 2
    Add pepper, mix well, then remove to a casserole dish.
  • STEP 3
    Mix all the other ingredients in the frying pan, bring to the boil and pour over the lamb. If using potatoes, spread them evenly over the top and drizzle with a little oil.
  • STEP 4
    If using potatoes, cook uncovered at 180 C for 1 hour. Otherwise, cook covered at 180 for 1 hour. Is suitable for cooking in a Remoska - also 1 hour.
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