4 Serves
141 Mins
Preheat your oven to 160°C.
In a large casserole dish, heat the dripping or butter over medium-high heat. Brown the lamb stew meat in batches, then remove and set aside on a plate.
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PakistaniVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
44 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
100 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
825 mg / 1,250 mgPotassium
1584 mg / 4,700 mgSodium
407 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
15 g / 20 gCholesterol
1870 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Add the lamb kidneys to the same dish and brown them briefly, then remove and set aside with the lamb.
Add the onions and carrots to the dish, sautéing in the remaining fat until they are golden brown.
Sprinkle the flour over the vegetables, stir, and cook for two minutes. Add the Worcestershire sauce and lamb stock, bringing the mixture to a boil.
Return the lamb and kidneys to the pot, add the bay leaves, and remove from the heat.
Arrange the sliced potatoes in an overlapping layer over the meat mixture and drizzle with a little extra melted dripping.
Cover the dish and bake in the oven for 90 minutes until the potatoes are tender.
Remove the lid, brush the potatoes with more dripping, and increase the oven temperature or use the grill to brown the top until crispy.
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Saudi
Cypriot