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Lamb Menestra
Created by all foods natural team,
Description
This version of the Spanish dish is a meal on its own. To serve as an appetizer, halve the meat or just skip it. You can also change the vegetables to suit your taste.
Ingredients
At a glance
Serves
6
- 2 lb shoulder or leg of lamb meat, cut into neat pieces - also good on the bone
- 1 cup artichoke hearts, halved
- 1 cup trimmed and washed Brussels sprouts
- 1 cup shelled broad beans - just top and tail and keep them on the shell if very young and tender
- 2 cups shelled peas
- 2 cups cauliflower florets
- 1 Tbs flour
- 1/2 tsp paprika
- 1 medium onion, minced
- 1/2 cup white wine
- 1 bay leaf
- 1/3 cup olive oil
- 2 cups diced potatoes
Methods/steps
- Heat up the oil in a big pan over a medium low heat. Fry the onion gently until soft and translucent, 5 to 6 minutes.
- Add the meat. Fry until light golden brown, turning often.
- Add vegetables, sautee on medium-low heat until they start to soften, 10 to 15 minutes.
- Add paprika, and flour, cook a further 1 to 2 minutes.
- Add the wine, stir and just cover with water. Add the bay leaf, season. Bring slowly to the boil, lower heat, cover pan and simmer gently for 1 hour or until meat is tender.
- Minutes before finishing, fry potatoes. Add just before serving.
Nutrition Facts
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Additional Tips
For a gluten free diet, use corn flour to thicken the sauce.
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