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Contains: Nuts, Soy, Sesame
Ingredientes
Descripción
This is a traditional Irish dish. Heat the oven to 180C/350F/gas mark 4. Drain and rinse the soaked wheat, put it in a medium pan with lots of water, bring to a boil and simmer for an hour, until cooked. Drain and set aside.
Instrucciones
Caliente el horno a 180° C/350° F/marca de gas 4. Escurrir y enjuagar el trigo empapado, ponerlo en una sartén mediana con mucha agua, llevar a ebullición y hervir a fuego lento durante una hora, hasta que esté cocido. Escurrir y reservar.
Season the lamb with a teaspoon of salt and some black pepper. Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place on a medium-high heat. Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides. Transfer to a bowl, and repeat with the remaining lamb, adding oil as needed.
Lower the heat to medium and add a tablespoon of oil to the pan. Add the shallots and fry for four minutes, until caramelised. Tip these into the lamb bowl, and repeat with the remaining vegetables until they are all nice and brown, adding more oil as you need it.
Once all the vegetables are seared and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper. Boil on a high heat for about three minutes.
Vuelve a echar el cordero, las verduras y el trigo integral en la olla y añade el caldo. Cubra y hierva durante cinco minutos, luego transfiera al horno durante una hora y media.
Retire el estofado del horno y revise el líquido; si hay mucho, retire la tapa y hierva durante unos minutos.
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