Ingredients
20g unsalted butter
500g bonelss lamb shoulder or leg, cut into large cubes
4 golden shallots, roughly chopped
3 cloves garlic, finely chopped
2 tspn fresh rosemary, finely chopped
3/4 cup (180ml) dry red wine
3/4 cup (180ml) Maggie Beer Ginger Chilli Sauce
1 cup (250ml) Maggie Beer Beef Stock
2 bay leaves
1 tspn freshly grated ginger
1 lemon half
2 tbspn flat leaf parsley, roughly chopped
20g unsalted butter
500g bonelss lamb shoulder or leg, cut into large cubes
4 golden shallots, roughly chopped
3 cloves garlic, finely chopped
2 tspn fresh rosemary, finely chopped
3/4 cup (180ml) dry red wine
3/4 cup (180ml) Maggie Beer Ginger Chilli Sauce
1 cup (250ml) Maggie Beer Beef Stock
2 bay leaves
1 tspn freshly grated ginger
1 lemon half
2 tbspn flat leaf parsley, roughly chopped
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Methods
Prep time: 10 mins / Cook time: 1 hour 30 mins.
METHOD
1
Heat Extra Virgin Olive Oil and butter in a heavy based pan, season the lamb and brown over high heat – in batches if necessary. Take the meat out and put aside.
2
Add golden shallots, garlic and rosemary and sauté until cooked. Deglaze with the wine and simmer for five minutes, add the Ginger Chilli Sauce and stock, and then the bay leaves and return the meat to the pot.
3
Reduce heat, cover with a tight fitting lid and simmer until tender – about one hour.
4
When the lamb is tender, check for seasoning, add the fresh ginger and a good squeeze of lemon.
5
Reduce sauce if runny, stir in parsley and serve.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 1 hour 30 mins.
METHOD
1
Heat Extra Virgin Olive Oil and butter in a heavy based pan, season the lamb and brown over high heat – in batches if necessary. Take the meat out and put aside.
2
Add golden shallots, garlic and rosemary and sauté until cooked. Deglaze with the wine and simmer for five minutes, add the Ginger Chilli Sauce and stock, and then the bay leaves and return the meat to the pot.
3
Reduce heat, cover with a tight fitting lid and simmer until tender – about one hour.
4
When the lamb is tender, check for seasoning, add the fresh ginger and a good squeeze of lemon.
5
Reduce sauce if runny, stir in parsley and serve.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
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