2-1/2 pounds lamb shoulder chops, bones removed and visible fat trimmed, cut into 1-inch chunks
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons coriander
1-1/2 cups low sodium beef broth
1 bottle of Whisky sauce original
1 teaspoon cornflour
3-4 medium potatoes
In a large non-stick skillet, add onions(half) and a wee bit of garlic
Sauté with butter and a little oil in a frying pan until softened
Then add in chopped meat and brown.
Sprinkle a coating of cornflour – this will thicken as juices start to appear.
Once meat browned add some stock(beef) to the frying pan just enough to half cover the meat, and continue to cook.
While this is going on pop the potatoes and carrots and remaining onion and leek into a pot and sweat at a low heat to draw out water and start to soften the vegetables.
Once leek and onion soft add the meat and stock from the frying pan to the vegetable pot and cook together all the ingredients.
Add whisky sauce.
Once the pot has come to the boil leave to simmer for 20 mins and then transfer to a casserole (oven resistant pot) and cover and place in oven at about 120 centigrade and cook for another 40 minutes or longer-an hour is good.