Ingredients:
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1kg lamb
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1 white onion
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1 red onion
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1 shallot
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1 hole garlic
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Spices
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1carrot
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Sage
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Bay
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1 canned tomatoes
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1 tomato
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500gr polenta
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2L hot water
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Spices
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Fundamento
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Enoki mushrooms
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15ml beer
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120gr flour
- Salt
- Paprika
Start by seasoning the lamb for a couple of hours before cooking. Add olive oil, paprika, meat seasoning, basil, oregano, and sweet chilly sauce, and coat the lamb with the seasonings.
Then heat a big a pan that is oven proof with Fundamento and fry some sage leaves in the pan, add the bay leaves and the onions, then add the lamb followed by some red wine. Wait for the alcohol to evaporate and add the canned tomatoes, the diced carrots and the diced tomato. Add the garlic sliced in half. It’s now ready to go to the preheated oven at 200ºC. Leave the lamb to cook for 2 hours.
For the polenta heat some water and cook the polenta with water and seasonings of your lliking over low heat. Finally, for the enoki mushrooms heat half a cup of Fundamento in a small saucepan.
Meanwhile, whisk the beer and the flour together, season with salt, pepper, and paprika. Dip the mushrooms into the batter and then drop it in the hot oil. Cook it for approximately 3 min on each side.
To serve just add the polenta to the bottom of your dish, add some lamb followed by the sauce that's in the pan and finally, add the fried mushrooms.