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Lamb Daube

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Ingredients
  Lean lamb 2 Pound, cubed (1 kilogram)
  Streaky bacon 6 Ounce, chopped (175 gram)
  Onions 2 , sliced
  Carrots 2 , sliced
  Mushrooms 6 Ounce, sliced (175 gram)
  Chicken stock 10 Fluid Ounce (300 milliliter)
For marinade
  Dry white wine 10 Fluid Ounce (300 milliliter)
  Cooking oil 30 Milliliter (2 tablespoons)
  Bouquet garni 1
  Garlic 2 Clove (10 gm), crushed
  Onion 1 , chopped
  Peppercorns 10
  Chopped fresh parsley 15 Milliliter (1 tablespoon)
  Finely grated orange rind 15 Milliliter (1 tablespoon)
  Cloves 3
Directions

Mix all the marinade ingredients together.
Add the lamb cubes and leave to marinate at room temperature for 8 hours or overnight.
Remove the cubes from the marinade and dry.
Reserve the marinade.
Arrange about one-third of the bacon on the bottom of a deep flameproof casserole.
Cover with half the lamb cubes and vegetables.
Continue to make layers until the ingredients are finished.
Pour over the stock and reserved marinade.
Bring to the boil, cover and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for 3 hours, or until the lamb is tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Lamb
Cook Time: 
180 Minutes

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