This Russian lamb one-pot recipe is a personal family favourite. It’s great to serve in individual dishes so you don’t have to worry about dishing it up. It’s very easy too. Simply a case of putting it together and cooking on a low heat.
Ingredients (serves 4)
600g roughly-diced potatoes
1 large white onion, diced
3 garlic cloves, chopped
1 aubergine, sliced
1 mild red chilli, chopped and deseeded
800g boneless, diced lamb
3 tbsp parsley
3 tbsp coriander
4 bay leaves
8 black peppercorns
50g butter
75 ml tomato puree
1 litre beef stock
3 tomatoes, sliced
Instructions
Preheat oven to 150 degrees Celsius
Lightly grease individual casserole dishes with rapeseed oil
Put onion, potatoes, lamb, chilli garlic, bay leaves, peppercorns, coriander, parlsey in casserole dishes
Heat butter in pan
When melted add in tomato puree and stir
Add in beef stock and heat until simmering
Put slices of aubergine on top of each casserole dish
Pour tomato/beef stock mixture over casserole dishes
Place dishes in oven for 1 hour and 30 minutes
Baste aubergine etc. on a regular basis with any left over tomato/beef stock mixture
20 minutes before the end of cooking, remove dishes from oven, top with slices of tomato
Remove from oven and serve with slices of fresh bread
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