Friday, January 16, 2009

Delicious, steaming hot & jucy lamb stew

These are the Roles Royce of the casserole dish world, its been put though its paces. This was probably the tastiest stew I have ever eaten (I didn't cook it!).



Recipe

500g tasty diced Lamb from local butchers
Red wine opened last week ready to be used to cooking
Garlic, whole cloves
Onions, 1 or 2
Salt/Pepper
Flour
Stock
Carrots, chopped
Butter
Oil
Worcester sauce
Paprika



Add the meat, wine, garlic, chopped onions, Worcester sauce and fresh ground pepper, bit of paprika to a dish - leave it in the fridge for several hours.
Pick out the meat, dry off excess marinade, roll in flour
Melt some butter and a bit of oil in the casserole dish on the hob
Add the meat and cook it off until browned nicely - this will smell amazing
Add the chopped onions from the marinade dish, fry them for a bit
Add the copped carrots, also fry the for a bit
Add the rest of the marinade, lamb stock to cover everything
Put the lid on the dish and bung it in the oven 190 oC for about 1:30hrs

Was tasty, had it with small Italian style roast potatoes and boiled spinach.

2 comments:

  1. You have opened red wine left over from last week?!?

    ReplyDelete
  2. well maybe not last week.. more like opened during the cooking process..

    ReplyDelete