Saturday, January 24, 2009

Lamb and Bean Hotpot

How to turn $2.44 of meat and the few remaining contents of the vegetable crisper into a glorious meal.

4 lamb sausages
2 onions, cut into 1/8ths
2 large carrot, diced
6 potatoes, diced
1/2 bag mushrooms, cut into chunks
1 ea tin kidney beans and cannellini beans
1 tbsp mushroom soy sauce
1/2 tbsp balsamic vinegar
~1 tsp beef stock powder
2 tbsp cornflour

Boil the sausages to remove fat, dice. Saute onions until translucent, add mushrooms and cook until they start to release moisture. Add sausages and garlic and cook for a minute or two. Deglaze bottom of pan with mushroom soy sauce and a little bit of water. Add the rest of the ingredients, except for cornflour, plus two or three cups of water (until just below the level of the other ingredients). Cover and simmer until root vegetables are nearly tender, then uncover and allow the sauce to reduce a little. When cooked through, dissolve the cornflour in 1/2 cup cold water and stir through the stew, stirring until thickened.