Frank's Recipes! Lamb in Caper and Gherkin Sauce

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Lamb in Caper and Gherkin Sauce

1 oz. [25g] butter
1 tablespoon olive oil
1 large onion, chopped
2 lb [900 grams] boned leg or shoulder
of lamb cut into cubes.
1 oz flour
1/2 pint light stock [or water]
1 tablespoon capers, rinsed
2 small gherkins, rinsed and sliced
Grated rind of 1 lemon
1 tablespoon chopped parsley
Salt and black pepper.
1/2 pint natural yoghurt.

Melt butter and oil in a large pan and fry onion for 5 min without browning. Add cubed lamb and fry for 3 min, stirring occasionally. Add flour and cook gently for 1 minute. Stir in stock or water and bring to boil. Add capers, gherkins, lemon rind, parsley and salt and pepper. Cover and simmer gently for about 1 hours until meat is fork tender. This could be transferred to a casserole and cooked in an oven at low temperature. Off heat stir in yoghurt. Reheat gently and serve. Goes well with plain boiled long-grain rice. Braised courgettes are a good accompaniment.

This lamb dish freezes well but thaw and reheat gently without boiling.

Makes 4 servings.