Braised Stuffed Lamb Recipe
Ingredients
| Leg lamb | 1.2 Kilogram | |
| Oil | 15 Milliliter | |
| 2 medium-size onions, skinned and sliced | ||
| 2 carrots, pared and sliced | ||
| Celery stick | 1 , washed | |
| Turnip | 1 Small, peeled | |
| Water | 400 Milliliter | |
| Bouquet garni | ||
| Garlic | 1 Clove (5gm), skinned | |
| Flour | 15 Milliliter | |
| 1 medium-size onion, skinned and finely chopped | ||
| Butter/Margarine | 25 Gram (For the stuffing) | |
| White breadcrumbs | 100 Gram (For the stuffing) | |
| Walnuts | 25 Gram, chopped (For the stuffing) | |
| Sultanas | 25 Gram (For the stuffing) | |
| Parsley | 30 Milliliter, chopped (For the stuffing) | |
| Egg | 1 (For the stuffing) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove the bone from the meat and put it aside.
To make the stuffing, lightly fry the onion in the melted fat, then add it to the breadcrumbs and other dry stuffing ingredients.
Bind the mixture with the beaten egg and stuff it into the cavity in the meat.
Tie or sew the meat with fine string into a neat joint.
Weigh the meat and calculate cooking time, taking into account the thickness of the joint.
Brown the joint all over in the heated oil in the uncovered pressure cooker.
Removethe joint and fry the vegetables until well browned.
Drain off the excess fat, pour in the water and add the seasoning, bouquet garni and garlic.
Stand the meat and bones on the vegetables.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 30 minutes (according to the weight and thickness of the joint).
Reduce pressure quickly.
Put the meat and vegetables on a hot dish.
Discard the bones and bouquet garni.
Return the cooker to the heat and bring the cooking liquid to the boil uncovered.
Blend the flour with a little cold water, and stir in a little of the hot liquid.
Return mixture to the pan and bring gravy to the boil, stirring until it thickens.
Adjust the seasoning and serve the gravy separately.
Redcurrant jelly may also be served as an accompaniment.
To make the stuffing, lightly fry the onion in the melted fat, then add it to the breadcrumbs and other dry stuffing ingredients.
Bind the mixture with the beaten egg and stuff it into the cavity in the meat.
Tie or sew the meat with fine string into a neat joint.
Weigh the meat and calculate cooking time, taking into account the thickness of the joint.
Brown the joint all over in the heated oil in the uncovered pressure cooker.
Removethe joint and fry the vegetables until well browned.
Drain off the excess fat, pour in the water and add the seasoning, bouquet garni and garlic.
Stand the meat and bones on the vegetables.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 30 minutes (according to the weight and thickness of the joint).
Reduce pressure quickly.
Put the meat and vegetables on a hot dish.
Discard the bones and bouquet garni.
Return the cooker to the heat and bring the cooking liquid to the boil uncovered.
Blend the flour with a little cold water, and stir in a little of the hot liquid.
Return mixture to the pan and bring gravy to the boil, stirring until it thickens.
Adjust the seasoning and serve the gravy separately.
Redcurrant jelly may also be served as an accompaniment.
Chef
