Lamb Pie and Lamb Gravy
Lamb pie filling- minced meat (or 675gm mutton cube- season and marinate with salt, pepper, rosemary and butter) Mirepoix 3 tbsp seasoned flour 3 tbsp oil 1.5 pcs leek (washed and slices) 1.5 nos holland onion (sliced) 3 celery stalks (diced) 600gm small potatoes (halves) 1.5 tbsp thyme (finely chopped) carrot garlic vinegar corn starch (for thickening) beef stock 1.5 tbsp. tomato puree 1.5 tbsp fresh rosemary (finely chopped) Method- 1. Brown the lamb, in batches, over medium high heat. Then set aside. 2. To the same pan, add the onion and carrot and cook to soften the onion. Add the garlic and cook for about a minute. 3. Add the seasoning and water, boil for 3-4 minutes until the liquid is reduces, with thick textures. 4. Add some flour and mix it well cooking for about a minute before added with the remaining sauce items and mix also lamb to the pot. 5. Bring it all to boil, to low temperature and simmers. Cover the pot with lid for 30 minutes. 6. Cook for another 15-20 minutes, t