Thursday, May 3, 2012

Creamy Lamb and Asparagus

1lb lamb, cubed
Half a medium onion
8oz asparagus
1/4c heavy cream
1 tbsp dried mint leaves
1 tsp salt
1 tbsp Moroccan seasoning*
1/2 tbsp butter or oil

Chop or slice the onions, whichever is your preference
Heat butter/oil in a large skillet on medium heat. Saute onions until they soften a bit. Add meat, salt, mint, and seasoning.
Chop up the asparagus however small you want it. Add to onions/lamb and cook.
When asparagus begins to soften, add cream and stir. Simmer for about 5 minutes. If it's too thin, thicken with guar gum.

No comments:

Post a Comment