Lamb Bourguignon

Made this delicious Lamb Bourguignon the other day and in fact this is not the first time I cook Bourguignon and I always find that this type of dish or something like stew is my comfort food.  

I always love to cook one pot dish as it is easy with no hassle and by the time the dish is cooked, I will surely enjoy this hearty meal.  

Lamb Bourguignon
Recipe sourced from Eat Your Heart Out with changes

Originally from from Delia Smith
Serves 6-7

Ingredients
1kg lamb chop cut into 2 inch (5 cm) squares
3 tablespoons olive oil
1 medium onion, sliced
1 heaped tablespoon plain flour
450ml red Burgundy or other red wine (1 pour in 600ml)
2 cloves garlic, chopped
2 sprigs fresh thyme or 1/2 tsp dried thyme
1 bay leaf
350g shallots, whole
150g smoked or unsmoked streaky bacon, cut into cubes
150g mushrooms, sliced (I used a mixture of white button mushrooms and fresh shitake)
Salt and freshly milled black pepper


You can either cut the lamb chop into large chunks (5cmx 5cm) or leave it whole (like a 2" steak).

Preheat oven to 140°C.

In a casserole or pan, heat  2 tablespoons of the oil over high heat and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the browned meat to a plate.

Add the sliced onion to the casserole and cook for 3 minutes, until softened. Return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in red wine, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove on a very low heat or transfer to the oven – either way it will take 2 hours.

Just before the 2 hours is up,  fry the shallots and bacon with 1 tbsp oil for 2 minutes to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.

 So delicious!

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.