Mouth Watering Mutton With Creamy Mushroom Sauce Recipes

MOUTH-WATERING MUTTON WITH CREAMY MUSHROOM SAUCE

Steps:

• In a hot pan, add some butter and the chops.
• Season chops with salt and pepper, and cook briefly on each side until browned.
• Remove the chops from the pan.
• Add onion and garlic to pan, and sautee for a few minutes.
• Add the mushrooms and cook until tender.
• Add sour cream and stir.
• Add vinegar/lemon juice and stir.
• Return the chops to the pan, bathing them in the sauce.
• Cover pan with lid and simmer for around 5-10 minutes, depending on how cooked you like your meat. We recommend cooking until medium-rare.
• Adjust seasoning (salt & pepper) as necessary.
• Plate with mashed potato, rice, pasta and/or vegetables.
• Sprinkle with chopped parsley to serve.
• This recipe can be easily multiplied to cater for more.

LAMB PATTIES WITH MUSHROOM SAUCE

Steps:

• Place the lamb in a mixing bowl.
• Heat two tablespoons of the oil in a small skillet and add the onions and garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and stir, blending well. Cool briefly.
• Scrape the onion mixture into the lamb. Add the coriander, bread crumbs, egg, salt and pepper. Blend well with fingers and shape the mixture into 20 patties. Set aside.
• For the mushroom sauce, heat the butter in a saucepan and add the mushrooms, shallots, salt and pepper. Cook over medium-high heat until all the moisture from the mushrooms has evaporated.
• Add the wine and simmer briefly over high heat. Add the tomatoes, broth and tarragon. Cook about 5 minutes, stirring occasionally.
• Blend the arrowroot with the water. Stir into the sauce and cook briefly.
• Meanwhile, heat the remaining olive oil in a nonstick skillet large enough to hold the patties in one layer. Add the patties and turn them so they brown evenly, about 5 minutes. Drain the fat.
• Add the patties to the sauce, cover and simmer about 10 minutes.