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Location: Orkney Islands, Scotland
Joined: May 2004
Posts: 4,963
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Lamb stew, the posh way (?)
LAMB & FLAGEOLET BEAN CASSERôLE
Serves 4
2 tbsp olive oil
1 medium onion, chopped
3 medium carrots
2 cloves garlic, cut into slivers
8 rashers smoked streaky bacon, rinded
750g/1.5 lb lean lamb, cut into large chunks
2 tsp redcurrant jelly
2 tsp plain flour
500ml/1 pt hot brown stock*
freshly-ground black pepper
6 sprigs fresh marjoram
400g/1 lb can flageolet beans
1. Heat oil in large frypan, fry onion, carrot and garlic until all are beginning to colour. Transfer to casserole.
2. Add the cut up bacon to the frypan, fry until the fat begins to run out, then add the lamb and cook until this is evenly browned. Transfer to casserole.
3. Lower the heat, stir the redcurrant jelly and flour into any remaining pan juices. Gradually, add the hot stock and bring to the boil. Pour over the ingredients in the casserole, stirring in any seasoning, the marjoram and the drained beans.
4. Cover and cook in the oven at 160?C/325?F/GM3 for 1 1/2 – 2 hours
You can use stock cubes, although “real” stock is better. Vegetable stock is OK, too – just add a glass of red wine to beef it up a bit.
![Laughing](images/smilies/icon_lol.gif)
I've even managed to do this one!
Snorri