This recipe actually has a story behind it and I’m going to tell it too you. I used to live in a college dormitory which was fully catered, and thus I didn’t have to do any cooking for myself, which was a bit of a shame because its something I really get a kick out of turning a pile of raw ingredients into a delicious meal. While I was living there I got to know the kitchen staff and would chat with them regularly. But since I’ve moved into my own place I haven’t seen them as much, but fortunatly I ride my bicycle right past the door to their kitchen on my way too and from University and so I drop by and give them my regards.

Earlier this week as I was riding past I saw the head chef outside having a cigarette. I stopped to say Hi and we began to chat, and during the conversation I asked what he was making for dinner that evening, he replied that he was making beef stroganoff. I asked how one would go about making such a meal and he proceeded to describe how.  Tonight was the night that I made it, however I added my own creativity to it.

Lamb Stroganoff

Although the picture doesn’t really do it justice it does give my post some extra spider food (SEO = good rankings in Google).

Lamb Stroganoff Recipe Ingredients

You’ll need the following Ingredients:

• Lamb pieces, approximately 500g, I bought mine as lamb chops, removed the bones and chopped into pieces.
• Mushrooms, 250g, chopped.
• Tomato Paste, 3 tablespoons.
• White wine, 1/2 to 3/4 of a bottle.
• 2 small onions or 1 medium one, diced.
• 2 or 3 cloves of garlic, diced.
• Salt, pepper and other spices, I used half a chili and it added a nice “click” to the dish.

Lamb Stroganoff Recipe Method

Prepare everything before hand, this includes cubing your lamb, dicing your onions and garlic and sampling your wine.

1. Into a large frying pan add a little oil or butter. Then procede to sear you lamb on a hot pan. Keep the meat moving to ensure it doesn’t burn. At this stage I added a healthy amount of pepper. If you feel like it you can marinade your lamb in chili or some other spices. Maybe at some stage I’ll experiment with honey as a marinade.
2. Once your lamb is sealed then add your diced onions, garlic and chili to the pan. Once again keep it moving.
3. After the onion has become tranclucent add the tomato paste and wine, the pan should still be on a strong heat so it shouldn’t be long before its bubbling.
4. Add the mushrooms ensuring that they’re all under the broth so that they cook evenly.
5. Cut the heat down so that it’s simmering. Keep the heat on untill the mushrooms are tender, for me it took about 25 minutes.

Serve with rice, pasta or potatoes, anything with a mild flavor and contrasting texture. I used rice because it’s easy to cook and cheap to buy.

I’m thinking that I’m going to make this for the next date I go on, its that good. Seriously.

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