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Lamb and Vegetable Pot

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  Leg lamb 1 1⁄2 Pound, cut into 3/4 inch cubes (750 Grams)
  Seasoned flour 2 Tablespoon
  Butter 1⁄2 Ounce (15 Gram)
  Oil 2 Tablespoon
  Baby onions 6 , peeled and bases left intact
  Baby new potatoes 6
  Garlic 2 Clove (10 gm), crushed
  Celery stalks 3 , sliced
  Red peppers 1 , sliced
  Bacon rashers 2 , chopped
  Carrot 1 , sliced
  Beef stock 12 Fluid Ounce (375 Milliliter)
  Red wine 4 Fluid Ounce (125 Milliliter)
  Tomato puree 1 Tablespoon
  Finely chopped fresh rosemary 2 Tablespoon
  Green beans 8 Ounce, trimmed and cut into 1 inch lengths (250 Gram)
  Cornflour 1 Tablespoon, blended with 2 tablespoons water
  Freshly ground black pepper To Taste

1. Toss meat in flour. Heat butter and 1 tablespoon oil in a large heavy-based saucepan and cook meat in batches (a) until brown on all sides. Remove from pan and set aside.
2. Heat remaining oil in pan and cook onions and potatoes until brown on all sides. Remove from pan and set aside. Add garlic, celery, red pepper and bacon (b) and cook for 4-5 minutes. Return meat, onions and potatoes to pan. Mix in carrot, stock, wine (c), tomato puree and rosemary. Bring to the boil, then reduce heat and simmer, covered, for 1 hour or until meat is tender. Stir in beans and cornflour mixture, season to taste with black pepper and cook for 10 minutes longer.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes

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Lamb And Vegetable Pot Recipe