INGREDIENTS
750 g diced lean leg of lamb
30 ml Clover Mooi River butter
Onion sauce
30 ml Clover Mooi River butter
30 ml cake flour
500 ml Clover fresh full cream milk
2 large onions, coarsely chopped
4 whole cloves (spice not garlic)
3 ml salt
Freshly ground black pepper
15 ml additional cake flour
125 ml Clover fresh cream
Method
Place the meat into a saucepan, cover with boiling water, bring to boil and drain in a colander.
This step removes the scum and creates an attractive creamy dish.
Heat the first measure of butter in an ovenproof dish, add the meat and sauté, stirring until the meat is very lightly browned.
Melt together the second measure of butter and flour and stir in the milk.
Bring to boil, stirring until the sauce becomes smooth and thickened.
Add the onions, cloves, salt and pepper to the sauce and add to the meat.
Stir to combine.
Cover and bake at 150ºC for 1 – 1½ hours or until the meat is completely tender.
The sauce may appear slightly separated at this stage.
Remove the cloves.
Mix the remaining 15 ml of flour and cream and stir into the sauce.
Bring to boil, stirring until the sauce becomes smooth and thickened.
Adjust seasoning and serve piping hot as explained above.
CLOVER INGREDIENTS USED IN THIS RECIPE
