Lamb Hot Pot

I grew up where my mum used to cook stews and braising meat.  So I can't run away from having these sumptuous and delicious dishes.

If I am not mistaken if we asked our mum how to cook any dishes, they usually do not have any specific or actual ingredients and they will tell us to put some of these, some of that, a little bit of this and more of that and just cook about how long.  And now, we are so lucky that we can always look out for the best recipes through the internet and thereafter we can cook according to our liking in the ingredients in it.

When we have decided to select one of the recipes, there are many ways to cook it too.  So, we usually will go according to our taste.  Today I have cooked Lamb Hot Pot and the ingredients are more like the Lamb Bourguignon.

Ingredients

600g lamb, cut into small chunks

2 tbsp olive oil

2 onions, peeled and finely chopped

3 large carrots, peeled and sliced

Salt and freshly ground black pepper

500ml beef stock

1/4 cup plain flour

1 tbsp tomato puree

1 bay leaf

1 tsp dried thyme

1 tomato, cut into small pieces

100g white button mushrooms, slice thin

 

Heat the oil in a large heavy based casserole dish and brown the lamb in batches.  Remove

from the pan and set aside.

Add the onions and carrots to the pan and fry gently until soft and golden, about 5 

minutes.  Put in the plain flour and fry for 20 seconds.  Pour half the beef stock in and give 

it a good stir.  Return the browned lamb into the pot and pour in the remaining stock.     

Put in the bay leaf, dried thyme, tomato puree and tomato. 

Slow cook till the meat tender, about 2 hours or more.

Heat a frying pan with 1 tbsp olive oil and saute the slice mushrooms till tender.  Pour 

 mushrooms into the lamb hot pot.  Serve hot with mashed potatoes or steamed rice.

You may substitute with 250ml half the beef stock and 250ml red wine for more taste and dark colour in the gravy.