- 6 --- Lamb forequarter chops
- 5 centimetres leek
- 1 Carrots, chunks
- 1 can brown lentils drained
- 1 potatoes, cubed
- 500 g water
- 2 tbsp TM vegetable stock concentrate
- 2 tbsp Corn flour dissolved in water
8Recipe is created for
Prepare chops by slicing meat off the bone, discard any hard bits of fat and bones. Cut meat into chunks. Set aside.
Add carrot and leek to bowl, chop for 5 seconds speed 7. Scrape down sides of bowl.
Add lentils, potato, water and stock concentrate. Cook 10 minutes, 100 degrees, , measuring cup off
Add chunks of lamb. Cook 30 minutes, 80 degrees, speed 1. Measuring cup off.
Disolve corn flour in water and add to bowl, cook 5 minutes, 80 degrees, speed 1. Measuring cup off.
This comes out as a soupy stew....lots of liquid. Serve with crusty bread rolls.
Add any veggies you wish. Use leftover liquid to freeze as a lamb stock for risotto.
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