Diced fennel lamb
Diced fennel lamb
This is a delicious dish that will be enjoyed by many. Especially warming on a colder autumn or winter day. Enjoyed by all lamb enthusiasts. A great one to add to your repertoire.
SERVES:
6-8
PREP TIME:
15 mins
COOK TIME:
120 mins
Ingredients
- 2kg shoulder lamb, diced
- 4 to 5 fennel bulbs, good sized, diced
- black pepper to taste
- dash of olive oil
- chives, small bunch, finely chopped
Method
- Place the lamb and the diced fennel, black pepper and olive oil in a frying pan. Stir well and put the lid on.
- Cook cover a low heat for 1¾ hours with the lid on.
- Check every half hour or so to ensure everything is nicely bubbling away. At the beginning there should be quite a bit of moisture from the fennel and lamb juices which will gently amalgamate, tenderise and cook the lamb.
- After about 1¾ hours, when the moisture has subsided, take the lid off and allow any left-over juice to steam off for about 10 to 15 minutes. Keep stirring to brown the dish all over. The super tender lamb will by now be falling apart beautifully.
- Once cooked and just before serving, add the chopped chives and stir. The green sprinkles bring a freshness to the taste and visually complement the meal.
Inspirations and top tips
- Served with a beautiful green leafy salad and/or baked vegetables of your choice.
- You can also add onions at the start of the cooking process – it will end up as a delicious slightly caramelized dish once browned up.
- Leftovers can be frozen in batches to support when life gets busy.
- Ask your butcher if they can dice the lamb for you
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free |
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