2017-08-21
Lamb Bourguignon
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Lamb Bourguignon

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<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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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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