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2 tbsp
sunflower oil
4 lb lamb
(fillet or boned leg), cubed
10
scallions, thickly sliced
3 leeks,
thickly sliced
1 tbsp
flour
2/3 cup
white wine
1 1/4 cup
chicken stock
1 tbsp
tomato paste
1 tbsp
sugar
salt and
pepper
2 tbsp
fresh mint leaves, finely chopped, plus a few more to garnish
2/3 cup
dried pears, chopped
2 lb
potatoes, peeled and sliced
2 tbsp
melted butter |
Method :
- Heat the oil and fry the lamb to
seal it.
- Transfer to a casserole.
- Preheat the oven to 350F.
- Fry the onions and leeks for 1
minute, stir in the flour and cook for another minute.
- Add the wine and stock and bring
to a boil.
- Add the tomato paste, sugar, salt
and pepper with the mint and pears and pour into the casserole.
- Stir the mixture.
- Arrange the sliced potatoes on top
and brush with the melted butter.
- Cover and bake for 1 1/2 hours.
- Then increase the temperature to
400F, cook for a further 30 minutes, uncovered, to brown the
potatoes.
- Garnish with mint leaves.
This is especially good with new
season's lamb and organically grown leeks - best of all with leeks from
your garden. If you have some home-made chicken stock it boosts the
flavor tremendously; if not, use a good ready made stock rather than a
bouillon cube.
Serves 4
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