Recipes
Recipes

Gizzi Erskine’s braised lamb mince

Herbs and white wine add rich fl avours to this hearty dish

Herbs and white wine add rich fl avours to this hearty dish

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(19 votes)
Cooking Time

Cook: 3 Hours

Cooking Time

Serves: 12

Cooking Time

Price: £1.17 per serving

Nutritional Information

Each 444g serving contains

Energy
1820kj
435kcal
22%
Fat
22.6g
High
32%
Saturates
8.4g
High
42%
Sugars
16.0g
Low
18%
Salt
0.71g
Low
12%
of your reference intake.
Typical energy values per 100g:
410kj/98kcal

Ingredients

4tbsp olive oil

2 onions, finely chopped

2 celery sticks, chopped

2 carrots, finely chopped

2 leeks, finely chopped

1kg lamb mince

1 heaped tsp plain flour

1tsp tomato purée

300ml white wine

1L fresh chicken stock

2 bay leaves

2 sprigs rosemary

3 sprigs thyme, chopped

TO SERVE

1kg new potatoes

50g unsalted butter

15g mint, chopped

Gizzi’s braised red cabbage

Method

1
Heat 2tbsp of the oil in a lidded casserole dish over a medium setting. Add the onions, celery, carrots and leeks, and sweat for 15 mins or until nicely softened. Meanwhile, heat the remaining oil in a frying pan. Fry the mince in two batches on a high setting until well browned.
2
Add the flour and the tomato purée to the casserole dish and cook for 2 mins before adding the wine, stock, bay, rosemary and thyme and browned mince. Bring to the boil, season with black pepper and cover with a lid. Cook very slowly over a low flame for 2hrs 30mins, stirring every so often.
3
Meanwhile, simmer the potatoes in a large pan of water for 25 mins. Drain, add the butter, toss to coat, then sprinkle with the mint.
4
When the mince is cooked, season with black pepper. Serve with the red cabbage (find the recipe at http://asda.gl/redcabbage) and potatoes.

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