• Cooking Time:
  • Servings:
  • Preparation Time:


  • 4 lamb steaks
  • Flour for dusting steaks
  • ¼ cup oil
  • Hot cooked rice
  • Sauce:
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon parsley flakes
  • ½ teaspoon each of celery salt and dry mustard
  • ¼ teaspoon each of ground cloves, garlic powder, ground ginger, and black pepper
  • 3 cups HOT water


  • 1. Sprinkle steaks with a little flour.
  • 2. Heat oil in a large skillet over medium heat and brown the steaks on both sides. Remove meat to a
  • bowl and reserve pan drippings.
  • 3. Combine the sauce ingredients in a 4-cup measuring cup or large bowl; blend well. Add pan drippings
  • from skillet and blend well. Pour contents into the skillet.
  • 4. Return steaks to skillet and cook on low for 20 to 30 minutes (depending on steak thickness).
  • 5. Serve over hot cooked rice.


Categories: Lamb/Sheep 

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