Tuesday, August 22, 2006

Pasta, Braised Lamb and Polska Kielbasa

Here's something that I whipped up for dinner tonight. It’s braised lamb with polish sausage. Here’s the ingredients and method:


1 lb. Lamb, chopped loin
8 oz. Polish sausage, chopped
5 tbsp. Extra virgin Olive oil
2 tbsp. Tomato paste
5 oz. Yellow onions, medium chopped
3 oz. Red bell pepper
2 oz. Celery, chopped
2 cups Red wine
1 cup Brown sauce
1 cup Beef stock
3 cloves of Garlic, chopped
½ tbsp. Mustard
Thyme and rosemary
Crushed red pepper
Kosher salt and pepper
Cooked pasta


Season chopped lamb with salt and pepper and sear in olive oil on a very hot pan. Add the chopped sausages and cook until slightly brown. Add the garlic and chopped onion and sauté’. Toss in the chopped veggies. Deglaze with red wine then add the tomato paste, mustard and brown sauce. Sprinkle with dried red pepper and herbs. Simmer until sauce has reduced and thickened and meat is tender; adding a bit of beef stock as necessary. Season with salt and pepper. Serve with cooked pasta.

Suggestion: Use a little bit of Worcestershire if no brown sauce is available.

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