Lamb Bourguignon

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Prep: 35 mins

Cook: 1 hour 30 mins

Serves 4

Excellent source of iron

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