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Lamb with Pear and Saffron Vodka Sauce

Serves: 4

Ingredients

300 grams of leftover lamb roast cubed (or cubed and precooked lamb)

1 tablespoon of low sal oil (rice bran, sunflower or canola)

1 tablespoon of butter or suitable dairy free spread

1 leek sliced (white part)

1 celery stick sliced thinly

1 clove garlic

4 large tinned in syrup pear halves diced about 1cm (1/2") - if small use 6 halves

1/3 cup of syrup from the canned pears

1/2 cup of homemade stock (using low sal ingredients)

1/3 cup of vodka

1/4 to 1/2 teaspoon of saffron strands dissolved in a little warm water

1/2 teaspoon of salt

optional 1/3 - 1/2 cup of green peas (Mod Glutamate)

Instructions

1

Heat oil and butter in pan, add the leek and celery, and garlic cook on low temperature until the leek is softened (do not brown)

2

Add the pears and lamb and heat through continue to cook for a minute or so

3

Add the stock, vodka, pear syrup juice, saffron and salt, cook until sauce has reduced by about half

4

add the green peas, and stir through leave and cook for a couple of minutes

Notes

Nice served with rice and papadums

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