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Lamb Hot Pot

fast.cook's picture
Ingredients
  Haricot beans 100 Gram (Small Sized)
  Boiling water 1 Cup (16 tbs) (As Required)
  Lard/Margarine 50 Gram
  Lamb neck 1 Kilogram, chopped and trimmed (Middle Or Scrag)
  Onion 1 Large, peeled and sliced
  Turnip/Parsnip 1 , peeled and cubed
  Carrots 2 Large, peeled and sliced
  Brown stock/Water and 1/2 beef stock cube 750 Milliliter, hot
  Salt To Taste
  Freshly ground black pepper To Taste
  Bay leaf 1
  Cornflour 15 Milliliter
  Cold water 1⁄2 Cup (8 tbs)
  Finely chopped parsley 1 Tablespoon (For Garnish)
Directions

GETTING READY
1) In a basin, place the beans.
2) Pour boiling water over beans to cover and leave to soak for 1 hour.

MAKING
3) In a cooker, heat the lard or margarine and brown the meat evenly on both sides.
4) Lift the meat out and drain well.
5) Saute the vegetables until they begin to color.
6) Remove the cooker from the heat and carefully drain off any excess lard or margarine.
7) To the cooker, add the stock or water and stock cube, salt, pepper and bay leaf.
8) Stir well to remove any residues from the base of the cooker.
9) Return the meat and drained beans to the cooker.
10) Place the lid to close the cooker, bring to high pressure and cook for 15 minutes.
11) Reduce the pressure slowly and remove the bay leaf.
12) Blend the cornflour with a little water.
13) Return the open cooker to the heat and add the blended cornflour.
14) Cook, stirring constantly, until thickened.
15) Taste and adjust the seasoning before serving.

SERVING
16) garnish with chopped parsley and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Ingredient: 
Lamb
Interest: 
Quick
Servings: 
4

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