| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Diced shoulder of lamb; (1/2 inch dice) |
| 1 |
md |
Carrot; peeled and chopped |
|
|
; (mirepoix) |
| 1 |
|
Shallot; peeled and chopped |
|
|
; (mirepoix) |
| 1/2 |
|
Leek; peeled and chopped |
|
|
; (mirepoix) |
| 2 |
|
Cloves garlic |
| 2 |
pt |
Quality lamb stock; lightly thickened |
|
|
; and dark |
| 1 |
|
Plum tomato; cut into 8 pieces |
| 1 |
|
Glass red wine |
| 1 |
|
Inch fresh ginger; peeled and left |
|
|
; whole |
| 4 |
|
Cloves |
| 2 |
|
Inches cinnamon stick |
| 1 |
tb |
Fresh thyme; chopped |
| 1 |
tb |
Fresh rosemary; chopped |
| 10 |
|
Coriander seeds |
| 1/2 |
|
Red and 1/2 yellow and 1/2 green pepper; diced 1/6 inch |
| 1 |
|
Courgette; diced 1/6 inch |
| 1/4 |
|
Aubergine; diced 1/6 inch |
INSTRUCTIONS
Fry off the meat and drain in a colander.
Fry the leek, carrot and shallot until golden brown. Add ginger,
cloves, garlic, cinnamon, coriander seeds, thyme and rosemary.
Add the red wine and reduce to nothing. Add plum tomato and stock.
Add the lamb and cook until tender. Taste and adjust seasoning as
required.
Cook and add peppers, courgette and aubergine. Serve in a bowl with
crushed new potatoes with basil pesto.
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