Saturday, 2 April 2011

4.6 Saturday - Lamb Stew

Lamb Stew



1 onion, chopped
Garlic clove
Splash of wine
1 large potato, cubed
1 carrot, quartered
8sp self-raising Flour
2sp Water
Cooking oil


Cut and dice the lamb into bite size chunks. Place in a small frying pan with 1 sp cooking oil and seasoning. Brown on all sides.

Place the meat, onion, garlic, thyme, carrot and potato into an oven proof dish with a lid and add the wine. Pour in sufficient hot water to just cover the contents.

Cover and place in a hot oven for an hour.

Start to make the dumplings. Take the flour, salt and ½ cup of cold water and mix together. If the mixture is too wet and sticky, add more flour; if it is too dry, add some more water.

Knead the dough to ensure it is thoroughly mixed, roll into four balls and put into the stew 15 minutes before the end of cooking.

This meal appears on Shopping List 4

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