Wednesday, 27 August 2014
Another dish suitable for the windy cold day that’s in it.
1. Heat a skillet pot on high heat and add 1 tbsp flora cuisine. Once this is heated add diced lamb pieces. Season with salt and pepper and just brown off the meat, stirring.
2. Then cover with boiling water. Turn the heat down to low-medium. Add 2 tbsp gluten free vegetable bouillon powder and 1 chopped garlic clove. Stir, put the lid on and simmer for ½ hour.
3. After ½ hour, add peeled and chopped carrots, a sprinkle of rosemary, thyme, cumin, meat aromat spice, 1 tbsp tomato sauce, 1 tbsp brown sauce, 1 tbsp bisto granules and a dash of Worcestershire sauce. Stir well to make sure everything is combined. Simmer for a further ½ hour.
4. With 10 minutes to go, add some diced courgettes.
We served ours with some boiled potatoes.
This is a yummy thick stew. The herbs and spices really compliment it and the flavours are great……thick and hearty. Yum Yum.
But like all my recipes, they are versatile. So if there is something you don’t like, you can omit it. Or if you think something else would work well for you, then just add it in. You can also use less bisto and stock powder for a more liquid sauce if you like.