You may also like
Categories:Viewed: 7 - Published at: 6 years ago
Ingredients
- 20 g butter
- 1 tablespoon oil
- 600 -800 g lamb, cut of your choice, in fairly large pieces
- 4 slices bacon, cut into strips
- 1 teaspoon plain flour (all-purpose)
- 600 g potatoes, peeled and sliced thickly
- 3 carrots, unpeeled and sliced thickly
- 1 onion, cut into 16 wedges
- 1 leek, sliced thickly
- 150 g cabbage, sliced thinly
- 500 ml stock
- 2 tablespoons parsley, finely chopped (a mix of parsley and mint with lamb, is also nice)
Method
- Heat butter and oil in a casserole dish or large heavy-based saucepan over medium-high heat.
- Cook meat in 2 or 3 batches (meat browns better if it is spread out in the pan, otherwise it starts to braise), stirring occasionally until browned, about 1 minute on each side, removing each batch to the side as it is done.
- Add the bacon and cook until crisp, about 3 minutes.
- Remove to a different plate than the meat.
- Leave drippings in the pan.
- Lower heat to medium if things start to get a little darkened too quickly.
- Sprinkle flour into drippings and stir to combine.
- Remove the pan from the heat and layer half the vegetables in order - potato, carrot, onion, leek, cabbage - then half the bacon.
- Arrange the all meat over the bacon, and then repeat the vegetable layers, and finish with the remaining bacon.
- Pour in enough of the stock to just cover, then bring to the boil over high heat.
- Reduce heat, cover, and simmer gently for about 90 minutes, or until the meat is very tender and the liquid is slightly reduced.
- Season well, and serve sprinkled with parsley (or parsley/mint).
