Lancashire Style Leeks With Lamb
Total Time: 1 hr 25 mins
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 4
- 4 leeks
- 225 g carrots
- 2 tablespoons oil
- 675 g ground lamb
- salt
- pepper
- 2 tablespoons plain flour
- 1 lamb stock cube or 1 chicken stock cube
- 600 ml water
- 1 bay leaf
- 1 dash worcestershire sauce
- 1 kg potato
- butter
Recipe
- 1 slice and wash the leeks.
- 2 slice the carrots.
- 3 heat oil in a large frying pan.
- 4 add the veg and fry for a few minutes.
- 5 then stir in lamb; add seasoning and fry until browned.
- 6 stir on the flour.
- 7 crumble in stock cube and then pour in water.
- 8 add bay leaf and worcestershire sauce.
- 9 bring to boil for and couple of minutes.
- 10 transfer to a large ovenproof dish.
- 11 slice the potatoes thickly and lay overlapping on top of meat.
- 12 dot with butter; cover with foil and then bake at 200c for 30 minutes.
- 13 remove foil and bake an additional 45 minutes until browned on top.
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