3 Tbs Olive oil
1 kg (2 lb) Lean stewing lamb, cubed
1 Celery stalk, chopped
1 Onion, finely chopped
125 ml (4 fl oz) 1/2 cup Red wine
250 ml (8 fl oz) 1 cup Beef stock
1 Tbs Cornflour (cornstarch), blended with 2 Tbs water
2 Tbs Tomato puree (paste)
Salt and pepper to taste
1 tsp Grated lemon rind
125 g (4 oz) 1 cup Button mushrooms, sliced
1 kg (2 lb) Lean stewing lamb, cubed
1 Celery stalk, chopped
1 Onion, finely chopped
125 ml (4 fl oz) 1/2 cup Red wine
250 ml (8 fl oz) 1 cup Beef stock
1 Tbs Cornflour (cornstarch), blended with 2 Tbs water
2 Tbs Tomato puree (paste)
Salt and pepper to taste
1 tsp Grated lemon rind
125 g (4 oz) 1 cup Button mushrooms, sliced
method
1. Heat 2 tablespoons of the oil in a flameproof casserole. Add the lamb cubes and fry quickly over moderately high heat until they are deeply and evenly browned. Transfer the meat to a plate and keep warm.
2. Reduce the heat to moderate and add the remaining oil to the casserole. Add the vegetables and fry until they are soft. Pour over the wine and stock, then stir in the cornflour (cornstarch) mixture and bring to the boil. Return the meat to the pan and stir in the remaining ingredients. Cover the casserole and cook for 15 minutes. (If you prefer your meat well done, increase the final cooking time by 10 minutes.)
3. Remove from the heat and serve at once.
2. Reduce the heat to moderate and add the remaining oil to the casserole. Add the vegetables and fry until they are soft. Pour over the wine and stock, then stir in the cornflour (cornstarch) mixture and bring to the boil. Return the meat to the pan and stir in the remaining ingredients. Cover the casserole and cook for 15 minutes. (If you prefer your meat well done, increase the final cooking time by 10 minutes.)
3. Remove from the heat and serve at once.
serving amount
4 servings
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