Meat - Lamb Bourguignon

Lamb Bourguignon

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Ingredients:

Put in plastic bag and shake
½ Leg of lamb (boned and diced)
½cup plain flour
1tbsp paprika
½tsp black pepper 		Sauté
3tbsp butter
4 cloves garlic
1 small onion (finely chopped)
4 slices bacon (diced)
 For the pan
1 can plum tomatoes
½tsp dried thyme
1 bay leaf
I cup dry red wine
2 cups beef stock
4 carrots (peeled and sliced)
½lb mushrooms roughly chopped
2tbsp parsley (chopped)

Method:

  1. Trim the fat from the lamb and cut into ¾ inch cubes and dry well.
  2. Combine the flour, paprika and pepper. Toss the lamb and shake off any excess
  3. In a large, heavy pot, heat 1tbsp butter and the oil over a medium/high heat.
  4. Fry the lamb until golden brown, then transfer to a bowl and set aside
  5. To the pan, add the garlic, onions and bacon. Sauté until lightly browned
  6. Drain off any fat and return the lamb to the pan. Add the tomatoes, carrots, thyme, bay leaf, red wine and beef stock and bring to the boil
  7. Lower the heat and simmer, partially covered for 1hr or until the meat is tender.
  8. Add the mushrooms and continue to cook for about 20min.
  9. Squeeze the garlic so the paste incorporates into the sauce. Remove the bay leaf and add the parsley.