h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

1.3-1.5 kg lamb roast, with some bone in it
2 dl sourcream
6-7 big yellow onions
4-5 cloves of garlic
500 g crushed tomatoes
1 tablespoon salt
butter to fry in

Glaze the finely chopped onion and garlic in butter for 15 minutes on medium heat.

Cut the lamb meat into 3 cm cubes, remove membranes, fat and cartilage.

Mix diced meat, bone, onion, garlic, tomatoes and salt in big pot.

Bring to a boil and let simmer. Give it a stir every now and then while it's simmering.

Let simmer for 1 hour. Taste and add more salt if needed. If meat doesn't feel tender enough, let simmer for another 15 minutes.

Turn off heat but leave the casserole on for another 30 minutes.

Remove bone before serving.

Can be served with potatoes, rice or pasta.

Oops, forgot the sourcream - it should be added at the same time as everything else...

Nice - and I have lamb in the freezer

No water?

*makes notes - and s all over them*

No water - it's more of a sauce rather than soup, so to speak...

Titania, that sounds delicious.

I like lamb and would cook it often if I could. It is very difficult to find where I live, and when it is available it is twice as expensive as beef and three times as expensive as pork. This is cattle country. Lamb is not part of the culture here.

indeed. Duly saved for later

Thanks, Ti! I live in a *very* Armenian area, so finding lamb is no problem here, and I'll bet it would taste just as good in a smaller lot, for say, one!

Which is your favorite with this, potatoes, rice or pasta and would brown rice and whole wheat pasta also work? Please say yes...

I've only eaten it with ordinary potatoes and full wheat pasta myself, but I think it'd go well with almost anything.

I imagine one could also add some vegetables to the casserole, like paprika, or green beans, or...

I ate just a while ago, please don't make me hungry again!

Lovely recipe, thank your mother for sharing! I already sent it to a friend of mine, whose husband *loves* lamb.

I could smell the lamb from here! I just recently made some in a slow cooker with an orange sauce that came out nicely too. I use a slow-cooker (crockpot) and the meat just melted in my mouth! If you don't mind, I'll share it here:

8 lamb rib chops
2 tablespoons vegetable oil
1/2 cup orange juice
2 tablespoons honey
1 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon thyme
1 teaspoon grated orange peel
PREPARATION:
Heat oil in a heavy skillet over medium heat, brown lamb chops on both sides; drain well. Whisk together the orange juice, honey, salt, cornstarch, thyme, and grated orange peel. Place browned lamb chops in crockpot; pour in orange mixture, turning chops to coat well.

Cover and cook on LOW 7 to 9 hours (HIGH 3 1/2 to 4 1/2 hours). Serves 4 to 8.

Our slow cooker cooks faster than I would like and 7-9 hours was twice as long as I needed, but I left the recipe as I learned it in case other folks have one that behaves.

Sigh. There's only two things wrong with that recipe -- I can't afford the lamb rib chops, although blade or arm chops are reasonable (would they work?) and I'm only cooking for one these days! (yeah, I know, imagine the world's tiniest violin... )

Orange and honey? Interesting...

downloaded right away

now to buy a few