Tuesday, January 11, 2011

Lekker Lamb and Butternut Hot Pot

This was born on the streets of Madchester and mutated into something via the Cape Flats. Rural old school English food twisted out of boredom and then blasted into the 21st centaury with a couple of new ingredients. It’s not very summery but I’m fucking bored of the usual…

Garlic (chopped)
Onion (chopped)
4 large Lamb steaks
300g potatoes (sliced into thick crisps)
150g carrots (sliced)
½ Butternut squash (cubed)
salt & pepper
2 tsps Chilli
Fresh Thyme
1lt Lamb Stock
Red wine
1 tbspn Corn flour (mixed with 4 tbspns water to make thick paste)

In a big casserole fry the onions and garlic in the oil for a coupla mins and then add the lamb.
Brown the meat and then add the wine, stock, salt, pepper, chilli and Thyme & Rosemary.
Cook for atleast 2 hours and then add the carrots and butternut with the lid on at all times.
Thicken gravy with corn flour and then lay the sliced potatoes on the top. It doesn’t matter if they sink…
Cook for 20 mins with lid on and then 20 mins with lid off of to brown the potato.
Serve with something green.

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