Kiwi lamb casserole
Method
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Heat a thin layer of oil in a heavy-bottomed pot and brown the chops in 2-3 lots. Remove.
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Add a little fresh oil, if needed, and briefly sauté the onions, carrots, mushrooms and potatoes, tossing now and again.
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Then add the flour, mix and cook for a few minutes until the vegies are well coated.
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Add the wine, stir and reduce quite a bit, continually stirring.
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Then add 3 cups stock with the mustard, parsley and seasonings. Stir well and bring to the boil. Return the lamb, turn the heat down and simmer for about 1-1½ hours until the meat is very tender, adding more stock if needed.
Ingredients
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olive oil
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8 lamb shoulder chops
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2 onions, cut into wedges
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2 medium carrots, cut into chunks
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10 button mushrooms, halved
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10 chats (baby potatoes), peeled & halved
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1 heaped tbsp plain flour
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½ cup dry white wine
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3-4 cups chicken or beef stock
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2 tbsp Dijon mustard
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2 tbsp chopped fresh parsley
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sea salt & freshly ground pepper
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