Ingredients
Method:
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Oil 60 ml
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Shoulder of lamb , diced 1 kg
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Diced Onion 300 g
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Carrotsdiced 300 g
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Leeks 300 g
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Water 1 l
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Bay leaves 1 g
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Water 250 ml
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Dill 5 g
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White wine vinegar 50 ml
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Caster sugar 50 g
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KNORR Bechamel Sauce Mix (as sold) 100 g
Preparation
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Method:
- Add the oil to a braising pan, add the diced shoulder and seal quickly, then add the onions, carrots and leeks and cook until softened.
- Whisk the KNORR Lamb Bouillon onto 1 Litre of boiling water, and add to the pan.
- Add the bay leaves, bring to a simmer, cover with a lid and braise gently for approximately 60-90 minutes.
- In a separate pan add the water, dill, white wine vinegar and caster sugar and reduce by half.
- Add to the pan, stir well, and thicken with the KNORR Béchamel powder.
- Serve with buttered new potatoes and green vegetables.
