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the Ingredients
Instructions
This tasty and warming Wok Pot recipe is something a little different to try this New Year.
Method:
- Trim the lamb of the excess fat and chop into 1 inch chunks. Chop your carrots, mushrooms and shallots into roughly even sizes. Prepare your potatoes by thinly slicing them whole with the skin on and washing them again after slicing.
- Preheat your wok on a direct medium high heat and then using a little vegetable oil brown your lamb for around 5 minutes adding some salt and pepper. Place your lamb to one side and then sauté off your vegetables with 25g of butter with the thyme using the whole sprig for a further 5 minutes until soft, season more along the way.
- Add the lamb with the vegetables and add your wine to deglaze your pan adding the flour shortly after, reduce the heat to low direct (with charcoal adjust lid vents to decrease temperature) and then add your chicken stock to the lamb. Finally, lay your potatoes neatly and evenly over the stew using the remaining 25g of butter to dot on top of your potatoes, cover in foil for 40mins then remove foil and cook for a further 45mins.
- Allow to cool slightly and serve with some pickled beetroot or red cabbage.
- Trim the lamb of the excess fat and chop into 1 inch chunks. Chop your carrots, mushrooms and shallots into roughly even sizes. Prepare your potatoes by thinly slicing them whole with the skin on and washing them again after slicing.
- Preheat your wok on a direct medium high heat and then using a little vegetable oil brown your lamb for around 5 minutes adding some salt and pepper. Place your lamb to one side and then sauté off your vegetables with 25g of butter with the thyme using the whole sprig for a further 5 minutes until soft, season more along the way.
- Add the lamb with the vegetables and add your wine to deglaze your pan adding the flour shortly after, reduce the heat to low direct (with charcoal adjust lid vents to decrease temperature) and then add your chicken stock to the lamb. Finally, lay your potatoes neatly and evenly over the stew using the remaining 25g of butter to dot on top of your potatoes, cover in foil for 40mins then remove foil and cook for a further 45mins.
- Allow to cool slightly and serve with some pickled beetroot or red cabbage.
In the kitchen:
At the barbecue:
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