Ingredients :
- 500 grams Raw Lamb
- 1 Onion chopped
- 1/2 tsp Sage dried
- 1/2 tsp White pepper
- 3/4 liter Boiling water
- 4 medium Carrots chopped
- 4 medium Potatoes peeled and cut in half
- 1 big pinch Salt
- 2 medium Carrots
- 1 veg stock cube/ bouillon
- 3/4 cup boiling water
Method :
- In a medium saucepan add the olive oil then the onions
- After 1 minute add the lamb
- Cook lamb for 5 minutes stirring occasionally or until there is no red colour then turn heat down
- Add dried sage
- Add white pepper and stir in
- Add the boiling water bring to boil and add the chopped carrots
- Add chopped carrot to the pan of lamb
- Add the peas
- Add the broad beans and stir in
- Bring to the boil then turn down to simmer
- Cut potatoes in half and add to the mix
- Add the veg stock cube to boiling water and stir until the stock cube / bouillon has dissolved and add to the pot.
- Leave to simmer for an hour stirring occasionally inc ase it sticks to the bottom of the saucepan. Add salt and some black pepper to taste
- Half way through the cooking time add Worsestershire Sauce then leave simmering for the rest of the time.
- Serve in a bowl with crusty bread .and a little pickled red Cabbage
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