Lamb in Creole sauce is a traditional dish full of flavor that stands out in Latin American cuisine. The combination of spices, tomato, onion, and chili creates an aromatic and delicious mix that enhances the delicate flavor of lamb meat.
In the kitchens of many Latin American homes, lamb in Creole sauce is a popular choice for sharing with family.
The mix of traditional flavors like onion, bell pepper, and tomato, along with succulent lamb, creates a comforting and flavorful dish.
Perfect to accompany with white rice or some delicious arepas, this recipe promises to satisfy even the most demanding palates.
Lamb in Creole Sauce
Ingredients
5 Plantains
100 grams of Bacon
2 Red onions
5 Tomatoes
2 Onions
2 Garlic cloves
4 cups of White wine
1 Bay leaf
1 teaspoon of Sugar
4 teaspoons of Salt
600 grams of Lamb
200 grams of Shrimp
Oil
1 pinch of Pepper
Preparation
Step 1 : In a pot with boiling water, place the plantains cut into thick slices.
Step 2 : Once tender, remove, drain well, and mash with a potato masher.
Step 3 : In a skillet, heat the oil and add the diced bacon along with the chopped onion.
Step 4 : When the onion is golden, add the mashed plantains for a few moments.
Step 5 : Cut the tomatoes, onion, and garlic into small cubes.
Step 6 : In another skillet, sauté the onions and garlic, add the tomatoes and a glass of white wine.
Step 7 : Once the stir-fry is reduced, add bay leaf, sugar, salt, and pepper.
Step 8 : Stir occasionally and when the sauce thickens, remove from heat.
Step 9 : In a pot with a little hot oil, brown the lamb previously cut into cubes.
Step 10 : Add the white wine and let it reduce.
Step 11 : Once the alcohol from the wine has evaporated, add the prepared sauce from before and cook for 5 to 10 minutes.
Step 12 : Finally, add the peeled shrimp and finish cooking.
Step 13 : When removing from heat, it can be served accompanied by plantain fufu.
