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Lamb Bourguignon

fast.cook's picture
Ingredients
  Cooking oil 30 Milliliter (2 Spoons, 15 Milliliter Each)
  Pickling onions 225 Gram, peeled (Small Sized)
  Garlic 1 Clove (5 gm), crushed
  Lamb shoulder/Lamb leg 750 Gram, cubed
  Unsmoked streaky bacon 100 Gram, rinded and chopped
  Button mushrooms 100 Gram, cleaned
  Tomato puree 30 Milliliter (2 Spoons, 15 Milliliter Each)
  Red wine 450 Milliliter (Burgundy Type)
  Salt To Taste
  Freshly ground black pepper To Taste
  Flour 15 Milliliter (To Finish:)
  Water 1⁄2 Cup (8 tbs) (To Finish:)
  Fresh chopped parsley 1 Tablespoon (To Finish:)
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In the cooker, heat the oil.
3) FRy the onions and garlic until they begin to colour.
4) Add the meat and bacon and fry until the meat is browned on all sides.
5) Add the mushrooms, tomato puree, wine and a little salt and pepper.
6) Stir well to remove any residues from the base of the cooker and boil the liquid.
7) Place the lid to close the cooker, bring to high pressure and cook for 12 minutes.
8) Reduce the pressure quickly.
9) Blend the flour with a little water.
10) Place back the open cooker to the heat.
11) Stir in the blended flour and cook until thickened, stirring constantly.
12) Taste and adjust the seasoning before serving.

SERVING
13) Garnish the lamb 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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