Fry the chopped onion with the lamb pieces until lightly browned. Stir in the flour, mixing well. Add the stock gradually and bring to the boil, stirring well. Add the sliced carrots and leeks, most of the parsley and season to taste.
Pour the stew into a deep casserole dish and top with the sliced potatoes. Sprinkle them with salt, dot with butter and put the \"Hot Pot\" into a medium oven at 375\u00b0 for about 2 hours. Turn the heat up for the last 1/2 hour to brown the potatoes. Enjoy!
ave time you can marinade Lamb with Mixture of yogurt,garlic
our the marinade over the lamb, the pour the ghee over
ntil combined.
Coat each lamb breasts in the olive oil
om). I will add my recipe for this later.
In large bowl, season lamb pieces with salt and pepper.
Toss the lamb with the orange juice, garlic,
In large bowl, season lamb pieces with salt and pepper.
ecessary. Keep aside.
Put lamb pieces and water in a large
Pat the pieces of lamb dry with paper towels and
garlic & a layer of lamb pieces.
sprinkle with rock salt
Place the lamb in an ovenproof dish, cutting
he spice mixture over the lamb pieces.
Add onion and bell
Cut some pieces of fat from the lamb meat. These will be used
Heat oil in a large heavy pot over medium heat. Add garlic, onions and pepper, cook for 5 minutes.
Add pepper flakes and cook until they release their aroma.
Add lamb pieces, wine and pan drippings.
Reduce heat to medium-low. Simmer for 45 minutes.
Add pimentos, cover pot and simmer until lamb is very tender, 2-3 hours more.
il on high. Brown the lamb pieces, turning to brown each side
alt into marinade; mix until lamb pieces are coated evenly. Cover mixture
nd saute the shallots and lamb pieces, in batches, over high heat
ven to 375\u00b0; season lamb loin with salt and pepper
epper as well, then dredge lamb pieces in flour and tap off