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INGREDIENTS:
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1 lb lamb (weight not including bone)
3 lean rashers of bacon
8 small onions
1 lb potatoes
1 stick of celery
1 clove garlic
1 tablespoon flour
1/2 bottle Stone's Ginger Wine
1/4 pint water
Butter
Bouquet Garni
Salt and Pepper
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Cut the lamb into quite large pieces. Chop up the rashers of bacon and onions and put them
with the lamb into butter and cook until they are lightly browned. Sprinkle on the flour and
stir it in. Add the Stone's Ginger Wine and water
Chop the celery and add with the bouquet garni, garlic, salt and pepper. Bring to the boil.
Let it simmer for 1 hour but after 1/2 an hour add the prepared, peeled potatoes to the dish.
Before serving remove the bouquet garni.
Serves 3-4 people.
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