Hob
2 tablespoons olive oil
450g (1lb) leg of lamb, cut into chunks
1 onion, peeled and chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
100g (4oz) red lentils
1 tablespoon tomato puree
250ml (1/2 pint) lamb stock
4 tomatoes, skinned and cut into wedges
1 tablespoon fresh parsley, chopped
Salt and Pepper
2 tablespoons oil
1kg (2lb) lean, boned joint of beef
Salt and pepper
1 teaspoon mixed herbs
1 onion, chopped
3 sticks celery, chopped
1 leek, sliced
3 medium carrots, chopped
375ml (3/4 pint) stock (substitute wine
for part or all the stock if desired)
Bay leaf
2 teaspoon tomato puree
25g (1oz) butter
25g (1oz) plain flour
Method
1. Heat the oil in a large pan, add lamb
and fry for 5 minutes. Add the onion,
garlic, coriander, cumin. and
seasoning, cook for 5 minutes.
2. Add the remaining ingredients and
bring to the boil.
3. Reduce heat to a simmer setting,
cover pan and cook for 30-40
minutes until most of stock is
absorbed.
1. Heat the oil on maximum setting for
2-3 minutes. Brown the meat well
in the oil. Season with salt and
pepper. Add the mixed herbs.
2. Add the onion, celery, leek and
carrots and cook until golden brown.
Add the stock (or wine if used), bay
leaf and tomato puree. Stir well.
3. Reduce heat to a simmer setting.
Cover with lid and cook for 1-1 1/2
hours until the meat is cooked.
Transfer the meat and vegetables to a
warm serving dish. Serve with the
gravy. If a thicker gravy is required
gradually add the butter and flour
paste to the stock and cook, stirring,
until thickened.
}
Blended to a
paste.
Lamb with Lentils
Braised Beef Serves 4
37
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