Lamb Bourguignon Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Cooking oil - 2x15 ml spoons | ||
| Onions | 225 Gram | |
| Garlic | 1 Clove (5gm) | |
| Lamb from shoulder or leg - 750 g, cubed | ||
| Unsmoked streaky bacon - 100 g, rinded and chopped | ||
| Button mushrooms | 100 Gram, cleaned | |
| Tomato puree - 2x15 ml spoons | ||
| Red wine | 450 Milliliter | |
| Salt | 1 To taste | |
| black pepper | 1 | |
| Flour - 1x15 ml spoon | ||
| Water | 0.5 Cup (16 tbs) (To finish:) | |
| Fresh parsley - a little, chopped | ||
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) In the cooker, heat the oil.
3) FRy the onions and garlic until they begin to colour.
4) Add the meat and bacon and fry until the meat is browned on all sides.
5) Add the mushrooms, tomato puree, wine and a little salt and pepper.
6) Stir well to remove any residues from the base of the cooker and boil the liquid.
7) Place the lid to close the cooker, bring to high pressure and cook for 12 minutes.
8) Reduce the pressure quickly.
9) Blend the flour with a little water.
10) Place back the open cooker to the heat.
11) Stir in the blended flour and cook until thickened, stirring constantly.
12) Taste and adjust the seasoning before serving.
SERVING
13) Garnish the lamb with chopped parsley and serve hot.
1) Arrange the ingredients.
MAKING
2) In the cooker, heat the oil.
3) FRy the onions and garlic until they begin to colour.
4) Add the meat and bacon and fry until the meat is browned on all sides.
5) Add the mushrooms, tomato puree, wine and a little salt and pepper.
6) Stir well to remove any residues from the base of the cooker and boil the liquid.
7) Place the lid to close the cooker, bring to high pressure and cook for 12 minutes.
8) Reduce the pressure quickly.
9) Blend the flour with a little water.
10) Place back the open cooker to the heat.
11) Stir in the blended flour and cook until thickened, stirring constantly.
12) Taste and adjust the seasoning before serving.
SERVING
13) Garnish the lamb with chopped parsley and serve hot.
Chef
