Recipe - In A Hurry Beef And Potato Hash

1 lg Onion
1 Head broccoli
55 g Butter
2 Cloves garlic; chopped
4 Carrots; peeled and cut or sliced up
1 Vegetable stock cube
50 ml White wine
1 Pinches ground cinnamon
6 Truffle potatoes; cleaned
1 tablespoon Olive oil
2 Lamb neck fillets; about
225g/8oz
1 tablespoon Honey
1 tablespoon Brown sugar
1 tablespoon Chopped fresh parsley
50 ml Red wine
1 tablespoon Worcestershire sauce
1 tablespoon Soy sauce
100 ml Milk
Vegetable oil for deep
frying
85 g Plain flour
1 Pinches ground coriander;
dried mixed herbs,
; cayenne and ground
; cumin
Salt and pepper

Preheat oven to 220c/425f/Gas 7.

1 Chop half the onion, thickly slice the remainder and separate into rings.
Cut the broccoli into florets and slice the stalks.

2 For the Soup: Heat 25g/1oz butter in a pan. Add the chopped onion, 1
clove chopped garlic, half the carrots and cut or sliced up broccoli stalks and cook
for a few minutes to soften. Add the stock cube, white wine, pinch of
cinnamon and enough boiling water to cover.

3 Simmer for about 10 minutes, or until the vegetables are tender. Serve
the soup in a bowl. For the Lamb: Cook the potatoes in a pan of boiling
water until tender. Drain.

4 Heat the olive oil in a frying pan. Add one piece of lamb and cook to
brown all over. Remove the lamb from the pan, place on a baking sheet and
cook in the oven for about 812 minutes, or until cooked to taste.

5 Place the remaining carrots in a pan and just cover with boiling water.
Add the cinnamon, honey, brown sugar and chopped parsley to the pan, simmer
rapidly until the carrots are tender and the liquid has reduced.

6 Add the red wine to the pan used to cook the lamb with 1 clove chopped
garlic, Worcestershire sauce, soy sauce and 25g/1oz butter, bring to a
simmer and season.

7 Place a cooking ring on a plate. Fill with the potatoes and carrots,
slice the lamb and arrange on top. Remove the cooking ring and drizzle the
sauce around the edge of the plate.

8 For the deep Fried Lamb: Cook the broccoli florets in a pan of boiling
water until tender. Drain. Soak the onion rings in milk for 510 minutes.
Cut the remaining lamb into thin strips.

9 Fill a deep pan one third full with vegetable oil and heat. Mix together
the flour, ground coriander, dried mixed herbs, cayenne, cumin and season.

10 Coat the lamb and onion rings in the flour mixture, shake off the excess
and deep fry in batches until the lamb is cooked and the onions are golden
and crisp. Drain on kitchen paper.

11 Pile the deep fried onions and lamb in the middle of a plate and arrange
the broccoli around the edge.

Converted by MC_Buster.

Per serving: 557 Calories (kcal); 32g Total Fat; (51% calories from fat);
14g Protein; 55g Carbohydrate; 67mg Cholesterol; 996mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 6 Fat; 1
Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.