Name: Lamb in Walnut and Orange Sauce
Yield: Serves 4
Cuisine: Turkish
Ingredients: ½-¾ lb (225-350 g) lamb neck fillet or other boneless lamb; a handful of Cos lettuce leaves, chopped; a grating of whole nutmeg; 2 oz (50 g) butter; 2 onions; 3 largish tomatoes; grated rind and juice of 1 orange; salt, black pepper; 2 oz (50 g) finely chopped walnuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

In Turkey the large plump walnuts arranged in elaborate patterns on the market stalls are the finest I have ever seen. They use them for cooking in all sorts of ways and in this recipe the nuts add richness and subtlety to a simple dish. It is served on a bed of Pilau Rice.

Ingredients

½-¾ lb (225-350 g) lamb neck fillet or other boneless lamb
2 onions

Method

Slice the lamb and the onions into small dice. Pour boiling water over the tomatoes, skin them and chop up into small pieces.

Melt the butter in a heavy-based saucepan. Add the lamb and onions and stir with a wooden spoon over a high heat to seal. Add the orange rind and juice, walnuts and tomato. Season with salt and black pepper.

Cover the pan and simmer very gently, stirring

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Lamb in Walnut and Orange Sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of