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Lamb with ginger

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


Dry-fry cashew nuts until golden, in a very hot pan and chop roughly.

Cut meat into chunks. Brown in a pan of hot oil for 5 or 6 minutes, over a high heat. Season, then remove from heat and keep warm.

Deglaze pan with 100ml water.

Add ginger. Leave to boil, and reduce down until almost dry, scrape meat juices from bottom of pan to create a light gravy.

Put meat back into pan, cook in juices over a high heat for a couple of minutes.

Drizzle with lime juice.

Sprinkle with cashew nuts and chopped mint.

Serve with basmati rice or noodles.
Advice: Recommended wines:
- Bordeau: St Emilion
- Burgandy: Maçon, Saumur Champigny
- Rhone Valley: Tavel, Côtes de Provence

User comments

another free recipe every day

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