Lambakjöt í sveppasósu

Lamb in mushroom sauce

I love Icelandic lamb! This recipe here for lamb in mushroom sauce is beautifully simple and straightforward, but I could have been fooled! The sauce was also very tasty and pleasantly spicy with plenty of curry powder. Only my offspring complained and preferred to eat the lamb without the sauce...


Ingredients for 4 servings

800 g lamb fillet
1 pinch of salt and pepper
2 Tbsp oil
2 Tbsp butter
400 g mushrooms
4 tomatoes
400 ml cream
1 tsp curry powder
1/2 tsp basil


Preparation

Cut the meat into slices approx. 2 cm thick and season with salt and pepper.

Heat the oil in a pan.

Then brown the meat well on both sides over high heat.

Then remove the meat from the pan, place it on a plate and cover with aluminum foil to keep it warm.

Now reduce the heat on the stove and let the butter melt in the pan.

Wash, clean and chop the mushrooms...

...and fry it in the pan.

Also wash and clean the tomatoes and cut them into small pieces and fry them for a few more minutes.

Pour in the cream and mix with the curry powder.

Let the sauce simmer over low heat for about 10 minutes until it thickens slightly. Then season with the basil and salt and pepper.

Then add the fried meat to the sauce and simmer for about 3 minutes.

Then serve the lamb in mushroom sauce with potatoes, rice, pearl barley or another side dish to taste.

[Translated from here.]