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Lamb Bourguignon

Tender Lamb Recipe with Mushroom and Bacon

4

Serves

35 mins

Prep Time

1 hrs 30 mins

Cook Time

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High Iron

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Lamb,

Casserole/Slow,

Dinner,

Ingredients

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600g, diced Quality Mark lamb shoulder

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120g, chopped bacon rashers

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1, sliced onion

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1, sliced carrot

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1 tbsp tomato puree

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120g button mushrooms

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2 cups red wine

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A pinch of salt

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A pinch of black pepper

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1 tbsp white sugar

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1 tbsp white flour

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1 tbsp, chopped parsley

Method

To Braise Lamb

1

Fry the bacon in a large deep frying pan until crisp.

2

Remove from the pan.

3

Fry the onion and garlic in the bacon fat until golden brown.

4

Cut the lamb into 1 inch cubes and add to the onion with the carrot.

5

Fry for 10-15 mins until the meat is brown on all sides.

6

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

7

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

8

Whisk the flour into ½ teacup of water and stir into the casserole to thicken.

9

Sprinkle the parsley on top and serve.

More info

Nutrition Information per Serving (389g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1780 (425)kJ

Protein

41.7g

Total Fat

13.4g

Saturated Fat

5.5g

Carbs

8g

Sugars

6.3g

Sodium

550mg

Iron*

3mg

* Percentage of recommended daily intake (Aust/NZ)

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