Lamb Afelia (Cypriot Stew)
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 800.00 | g | Lamb, leg with bones |
| 25.00 | g | coriander seeds |
| 30.00 | g | Flour, white |
| 5.00 | g | ROBERTSONS Parsley 6 x 150g |
| 60.00 | ml | Olive oil |
| 200.00 | g | Onions |
| 50.00 | g | Celery, stalks |
| 50.00 | g | Leeks |
| 250.00 | ml | Wine, red |
| 5.00 | g | KNORR Beef Stock Granules 6 x 1kg |
| 250.00 | ml | Water |
| 13.00 | g | Knorr Classic Brown Sauce with Roux |
| 125.00 | ml | Water |
| 5.00 | g | Sugar |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Crush the coriander seeds in a pestle and mortar.
2. Cut the lamb into cubes. Combine with the meat and cracked pepper, cover and marinade for 1 hour or longer.
3. Add the flour and combine with the beef cubes. Heat the oil in a pan and fry the meat in batches. Remove.
4. Fry the onion, leek, celery until gloden. Add the meat, red wine, beef stock, basic brown, parsley and sugar to the pan.
5. Bring to the boil, reduce heat and simmer for 1 hour.
6. Adjust the seasoning and garnish with the fresh coriander.
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