Lamb seasoned to perfection, nestled with soft kolokasi and a sauce infused with cherry tomatoes, oregano, basil, and a hint of lime. And of course, she was the first one to dive in and enjoy this!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Lamb with Kolokasi
Servings: 4 People
Ingredients
- 1.25 Kg Lamb , butt cut in chunks
- 3 Bulbs Kolokasi , cut in chunks
- 2 Medium White Onions , roughly chopped
- 2 Cloves Garlic , finely chopped
- 2 tbsp A-P Flour
- 60 ml Lime Juice
- 750 ml Chicken Broth
- 500 ml Cherry Tomatoes Sauce , with oregano and basil
- 2 tsp Sweet Chili Flakes
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place the cut lamb chunks in a large plate, season with the salt and pepper, sprinkle all-over them the flour and toss well so that every piece of lamb is well coated.
- Place a large pot or casserole on high heat and pour 3 tbsp of the oil. Once it heats up add the lamb and sear all sides for 4’ and until lightly brown. Remove from the pot and keep aside.
- In the same pot, with whatever oil has remained, pour another tbsp of oil and add the onions, garlic and chili flakes over medium heat. Sauté for 3-4’ until softened and then return the lamb to the pot along with the kolokasi.
- Mix well and a minute later, pour the chicken broth along with the cherry tomatoes sauce and the lime juice. Bring to a boil, reduce the heat and simmer with the lid on for 50’.
