Gingered Lamb and Baby Sweetcorn
A delicious lamb recipe -for all lamb lovers -this is a recipe with a lovely ginger twist -lovely to serve on special occasions or for a romantic dinner.
This is a lovely way to serve lamb for those of you who like the taste of ginger.You can vary the amount of ginger you put in depending on your taste buds. It doesn’t take long to prepare, won’t break the bank and will impress any guests as to your culinary skills.
15g (1/2 oz) butter
600-700g (1 lb 6 oz approx) lamb neck fillet, cubed
(it can also work with a cheaper cut of lamb)
2 crushed garlic cloves
2 tablespoons of ginger puree
a little chopped fresh ginger
1 tablespoon soy sauce
350 ml (12 fl oz) vegetable stock
1 large carrot cut into strips
110g (4 oz) baby sweetcorn
8 sliced spring onions
Wok or large frying pan
- preheat oven to 170 degrees centigrade (325 F), gas 3.
- In a wok or large frying pan, heat the butter gently and on a low heat saute the meat, ginger puree, garlic and soy sauce until the meat is sealed
- Add most of the stock and all the vegetables
- Place in casserole dish, cover and cook in the oven for an hour.
- Check the stew periodically to ensure it is not overheating or becoming dry. If it is spoon more vegetable stock over it and turn.
- Be careful not to overcook lamb as it can make it tough and chewy.
ENJOY with new boiled potatos, baby carrots, broccoli, peas or sweetcorn on the side.
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