Creamy Lamb and chestnut mushrooms

The cow being a sacred animal, I’ve never tried beef stroganoff but have always been fascinated by its lovely, creamy texture.

I found a recipe for beef stroganoff in Bill Granger’s Simply Bill, and decided to substitute the beef with lamb, and also add in courgettes for a touch of vegetables. I didn’t think I could call this dish lamb stroganoff after the substitution, so as not to offend anyone who has an original recipe for stroganoff. After all, I’d probably be able to spot a bogus rendang recipe from a mile.  After much mulling over, I figured creamy lamb would be apt.


  • 2 lamb steaks, cut into thin strips, seasoned with salt, pepper and rosemary
  • 2 courgettes, diced
  • a pack of chestnut mushrooms
  • 1 large onion, sliced into rings
  • 2 cloves of garlic, chopped
  • a tub (200ml) of half fat creme fraiche
  • 3 tbsp ketchup
  • 3 tbsp dijon mustard
  • salt and pepper
  • olive oil


  1. Heat 2 tbsp of olive oil in a pan
  2. Fry the lamb strips in 2 batches
  3. Transfer the cooked lamb onto a plate
  4. Add a bit more oil to the pan and fry the onions, followed by the garlic.  Sprinkle in some salt to prevent the onions from browning too soon
  5. Toss the courgettes and mushrooms into the pan
  6. Add 3 tbsp of ketchup into the vegetables and stir
  7. Transfer the cooked lamb into the pan and add 3 tbsp of dijon mustard. Ensure all the ingredients combine well
  8. Once the vegetables are cooked, add in 200ml of creme fraiche and take the pan off the heat. Stir well, and season with salt and pepper

I served the creamy lamb dish with rice, but the original recipe suggested buttered pasta.

stroganoff 013b


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