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Lamb Carbonade with New Potatoes |
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| Serves 4 |
Prep 15 mins |
Cooking 40 mins |
Easy |
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Ingredients |
15g butter
450g lamb fillet, cut into cubes
2 onions, finely chopped
100g mushrooms (chestnut), sliced
1 tbsp plain flour
700g new potatoes (halved, if large)
1 tbsp tomato purée
300ml or 1/2 pint of beer
1 tbsp Worcestershire sauce
1/2 pint of lamb or chicken stock
140g peas, fresh or frozen
3 tbsp chopped fresh parsley
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Melt the butter in a large
oven-proof pan. Add the lamb fillet and cook for 5 minutes
until browned all over. Tip in the onions and mushrooms
and cook for a further 10 minutes, stirring until the
onions are nicely browned.
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Stir in the flour, potatoes,
tomato purée, beer, Worcestershire sauce and stock. Bring
to the boil , then cover and simmer for 25 minutes. Stir
in the peas for the last 5 minutes of cooking time. Season
taste with salt and pepper. Scatter over the parsley and
serve.
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DAILY
DINNERS 
