Lamb Bourguignon
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Lamb Bourguignon

(2 ratings - rate this recipe)
<b>Prep:</b> 35 mins Prep: 35 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  • 600g Quality Mark diced lamb from the leg or shoulder
  • 120g bacon, chopped
  • 1 medium onion, sliced
  • 2 clove garlic crushed
  • 1 medium carrot, sliced
  • 1 tablespoon tomato puree
  • 120g button mushrooms
  • 2 cups of red wine
  • Salt and pepper
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1 tablespoon parsley, chopped

Method

Fry the bacon in a large deep frying pan until crisp. Remove from the pan. Fry the onion and garlic in the bacon fat until golden brown.

Cut the lamb into 1 inch cubes and add to the onion with the carrot. Fry for 10-15 mins until the meat is brown on all sides.

Return the bacon to the pan with the tomato puree, mushrooms, red wine, salt, pepper, and sugar and bring to the boil.

Place in a large casserole and bake in a moderate oven 180°C for 1 hr 30 mins.

Whisk the flour into ½ teacup of water and stir into the casserole to thicken. Sprinkle the parsley on top and serve.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 389g
Energy kJ (kcal) 1780 (425)
Protein (g) 41.7
Fat (g) 13.4
Saturated (g)
5.5
Carbohydrate (g) 8.0
Sugars (g)
6.3
Sodium (mg) 550
Iron (mg) 3.0
Zinc (mg) 10.0
Vitamin B12 (ug) 3.7
Vitamin D (ug) N/A
Selenium (ug) 13.3

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Comments & Reviews

There are: 2 reviews, with an average rating of 5.0 out of 5
Delicious & relatively easy recipe!
Posted by Jack 2016-02-08 14:22:55
Loved this...did make a couple alterations:
-Doubled the garlic
-Used 4 carrots
-at the end..2TBS of room temp butter and 2TBS flour blended to a paste with a fork...added when meat and veg are cooked and tender...stir in and bring to boil to thicken and round out flavor of the sauce.
-Also used a Shiraz for the wine.
Posted by Denise 2017-01-13 14:56:26
 

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