Braised lamb mince

Gizzi Erskine’s braised lamb mince

Herbs and white wine add rich fl avours to this hearty dish

By , 14 September 2018

(1 vote)

Gizzi Erskine’s braised lamb mince
  • 3 Hours

  • Serves: 12

  • Price: £1.17 per serving

Nutritional Info
Each 444g serving contains
  • Energy

    1821KJ

    435KCAL

    22%
  • Fat

    22.6g

    high

    32%
  • Saturates

    8.4g

    high

    42%
  • Sugars

    16.0g

    low

    18%
  • Salt

    0.71g

    low

    12%
of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
Ingredients
  • 4tbsp olive oil
  • 2 onions, finely chopped
  • 2 celery sticks, chopped
  • 2 carrots, finely chopped
  • 2 leeks, finely chopped
  • 1kg lamb mince
  • 1 heaped tsp plain flour
  • 1tsp tomato purée
  • 300ml white wine
  • 1L fresh chicken stock
  • 2 bay leaves
  • 2 sprigs rosemary
  • 3 sprigs thyme, chopped
  • TO SERVE
  • 1kg new potatoes
  • 50g unsalted butter
  • 15g mint, chopped
  • Gizzi’s braised red cabbage - find the recipe at ASDA.GL/redcabbage
Method
  • Heat 2tbsp of the oil in a lidded casserole dish over a medium setting. Add the onions, celery, carrots and leeks, and sweat for 15 mins or until nicely softened.

  • Heat the remaining oil in a frying pan. Fry the mince in two batches on a high setting until well browned.

  • Add the flour and the tomato purée and cook for 2 mins. Add the wine, stock, bay, rosemary and thyme.

  • Bring to a boil then cook, covered, on low for 2 hrs 30 mins, stirring occasionally.

  • Meanwhile, simmer the potatoes in a large pan of water for 25 mins. Drain, add the butter, toss to coat, then sprinkle with the mint.

  • When the mince is cooked, season with black pepper. Serve with the red cabbage and potatoes