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
(19 votes)
Cook: 3 Hours
Serves: 12
Price: £1.17 per serving
Nutritional Information
Each 444g serving contains
Energy
1820kj
435kcal
1820kj
435kcal
22%
Fat
22.6g
22.6g
High
32%
32%
Saturates
8.4g
8.4g
Med
42%
42%
Sugars
16.0g
16.0g
High
18%
18%
Salt
0.71g
0.71g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
410kj/98kcal
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
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.