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Lamb Bourguignon
Prep: 35 mins
Cook: 1 hour 30 mins
Serves 4
Excellent source of iron
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 389g| Energy kJ (kcal) | 1780 (425) |
| Protein (g) | 41.7 |
| Fat (g) | 13.4 |
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Saturated (g)
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5.5 |
| Carbohydrate (g) | 8.0 |
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Sugars (g)
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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
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There are: 2 reviews, with an average rating of out of 5
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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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Delicious & relatively easy recipe!
Posted by Jack 2016-02-08 14:22:55
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.