For ➍1 large fennel bulb
1 onion
4 slices of leg of lamb, 150 g each
salt & pepper
butter
1 tbs of curry powder
50 cl pastis*
20 cl sour cream
Cut the stalks of the fennel. Keep the green for garnish. Cut bulb into cubes of 1x1 cm.
Peel the onion and cut into cubes of 1x1 cm.
Add salt and pepper to the slices of meat.
Melt butter.
Bake the meat rosey (or done at 3 m each side). Remove from skillet.
In the butter, fry the fennel and onion for about 5 m.
Add the curry powder. Add the pastis*.
Add sour cream. Cook into a smooth sauce.
Serve the meat on a hot plate and add the sauce. Decorate with fennel greens.
Serve with fresh rice and a glass of dry white wine like Muscadet.
*Replace with ½ tbs of aniseed or cumin.
