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Tangy Balsamic Lamb Casserole
Rich and warming stew with balsamic vinegar and creamy mustard mashed potato.
Recommended Servings
Enough lamb for 4 people in the form of neck or belly - cheap, fatty cuts
300ml of cheap balsamic vinegar
300ml of red wine (not too cheap or the whole dish will be too acidic)
a couple of stick of rosemary or 1tbsp dried
4 cloves of garlic
1 large red onion
handful of button or chestnut mushrooms
1 tbsp of plain flour
4-5 large potatoes
1 tbsp wholegrain mustard
3 tbsp creme fraiche or cream
Slice the meat into large chunks.
With a little oil and some seasoning, brown the meat in a saucepan, remove and place in a bowl.
Slice the onion in rough slices or chunks and fry, with a little salt, gently until soft (not brown) in the same saucepan.
Add the whole, halved or quartered mushrooms; as you wish.
Add the crushed (with the handle of a knife) garlic gloves and the rosemary.
Add the flour and cook off for a minute or so.
Place the lamb back into the pan along with the juices in the bowl.
Cover with the liquid, (wine and balsamic) add a tsp salt and some black pepper. The liquid should cover or come to the same level as the meat.
Bring to the boil then turn down to a simmer for around 40 minutes to 1 hour depending on the meat’s size. It should be falling apart and any fat should be glossy and soft.
Taste for seasoning at this point. When ready, leave to simmer away on a very low heat while you make the mash.
Peel and chop the potatoes into relatively small chunks and boil in a large pan of salted water until tender.
Drain and mash until smooth. Add salt, pepper, the mustard and the creme fraiche before mixing thoroughly.
Serve with some crunchy green veg.

Servings: 4

Nutritional information per serving

No nutrition information available

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