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
- Heat 2 tbsp of olive oil in a pan
- Fry the lamb strips in 2 batches
- Transfer the cooked lamb onto a plate
- 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
- Toss the courgettes and mushrooms into the pan
- Add 3 tbsp of ketchup into the vegetables and stir
- Transfer the cooked lamb into the pan and add 3 tbsp of dijon mustard. Ensure all the ingredients combine well
- 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.