Lamb and Peanut Winter Braise
Good old Kiwi lamb and Kumara goes Indonesian with a creamy satay sauce.
Prep time:
Cook time:
Serves:
Serves 4-5
Ingredients
- 1-2 Tbsp oil
- 500-600g lean lamb shoulder, cut into 3cm pieces
- 1 onion, peeled and roughly chopped
- 1 orange kumara, peeled and roughly chopped
- 2-3 sticks celery, sliced into 1-2cm pieces
- 425g can Wattie's Stir Fry Creamy Satay Sauce
- 2-4 Tbsp plain unsweetened yoghurt
- 1-2 Tbsp freshly chopped parsley, chives or coriander
Method
.1. Heat the oil and brown the lamb in two batches. Set aside.
2. Reduce the heat, gently cook the onion, kumara and celery. Pour in the Wattie's Stir Fry Creamy Satay Sauce , return the lamb, stir well, cover and simmer gently for 40-45 minutes or until the lamb and vegetables are tender.
3. Stir in the plain unsweetened yoghurt and garnish with freshly chopped herbs.
