Minted Lamb With Cider And Vegetables
Print
EmailRecipe ingredients
¼ cup (60 ml) vegetable oil
12 baby onions (300g)
1 kg diced lamb
plain flour
1 cup (250ml) sweet cider
2½ cups (625ml) water
2 small lamb or beef stock cubes
1 bunch (20) baby carrots (can't get them, just use ordinary carrots cut up)
1 cup (125g) frozen peas
1/3 cup chopped fresh mint
Cooking Steps
Heat 1 tbsp of the oil in a large pan, add onions, cook, stirring, until onions are browned; remove from pan.
Toss lamb in flour; shake away excess flour. Heat remaining oil in same pan, add lamb in batches, cook, stirring, until browned; drain on absorbent paper.
Return lamb to pan, add cider, water and crumbled stock cubes, simmer, covered 1 hour. Add onions and carrots to lamb mixture, simmer covered 45 minutes or until lamb is tender, stirring occasionally.
Add peas, simmer uncovered, about 5 minutes or until peas are tender; stir in mint. **Serves 6**
Login to rate this recipe.
You can save this recipe to your Favorites folder.
Please Login to save this recipe.
Please Login to save this recipe.
- Add new comment
- 830 reads
