Lamb casserole with mushroom and laurel

Ingredients for Lamb casserole with mushroom and laurel

Instructions for Lamb casserole with mushroom and laurel

To prepare the Lamb casserole with mushroom and laurel recipe, please follow these instructions:

Cut the onions and garlic and season them in the oil. Cut the lamb into small fine tern (1x1 cm) and brown it with the onions. Add laurel leaves, curry, raisins and salt and pepper to taste. When the meat is browned add water and the right simmer at low heat for low for 45 minutes. Cut the mushroom into the tern and shake them on a dry, very hot forehead with a little salt and pepper until they are about half size and slightly golden. Add the milk, lubricant and mushrooms to the dish and simmer for another 10 minutes. Even the right to a proper consistency and taste.
Served with rice and possibly. A good flute.