Please fave and comment on the original submission here: http://www.furaffinity.net/view/5188133/

This delightful meal that looks both tasty and colourful is from the kitchens of  softhail

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Ingredients
Lamb sirloin or beef
2tbs coconut milk optional
Green beans ½ cup frozen
2 carrots
1 potatoes
Balsamic vinegar 6tbs
Ginger root 1tsp optional
Lemon juice ½ tbs optional
Vegetable oil
Curry powder ½ tbs
Cumin optional add to taste really musky flavor
Turmeric 1 tbs
Salt to taste
Pepper to taste

Knife chefs or santaku
Wok or skillet
Bowl with water and ice in it
3 non stick skillets
Small saucepan
Cutting board
Garlic press optional

Method of preparation

Gather all ingredients and equipment

Get a bowl and fill with water and ice set aside

Fill small sauce pan with water and let it boil

While water is boiling cut carrots and potatoes edges off potatoes so there are 4 pieces When water is at a boil, put green beans in for 3 minutes

While waiting for 3 mins prep wok and 2 skillets with vegetable oil, prep spice mix

Strain green beans then put in water bath until end of stir fry

In one skillet add lemon juice and potatoes edges heat for one minute and turn 30 secs then leave in at lowest heat for rest of time or until potatoes is cooked and salt and pepper

Add ginger cut or pressed and cook in wok or skillet until aroma can be smelled

Add carrots and dice potatoes cook for a couple of minutes 1-2 with lid off and stir often to evenly cook about at the half way mark strain green beans and set to side

After the carrots and potatoes are partial cooked add green beans and optional coconut milk it adds a butter appeal but is healthier but if not add butter or burre monte butter cooked in pan with 1 tbs water refer to bottom for recipe

Cook veggies for additional min then set on lowest temp to keep it from
cooling down too much an keep it from over cooking add salt and pepper
rub lamb get a nice coating on both sides with spice mix and add to pan and sear for 3 to 5 minutes on each side

Burre monte is simple In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking to emulsify

After lamb is close to being done use one final un oiled pan to make balsamic reduction using balsamic vinegar add about ¼ to ½ cup to pan and let it boil until 75% of it is evaporated or until syrupy texture the more heat the more dense but less syrup

Take lamb and cut

Now plate everything however you want to pouring the balsamic reduction on the lamb

If you wanted to you could add sesame seeds to the reduction

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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5188133/