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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 160C/fan 140C/gas 3. | 2. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys. | 3. Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. | 4. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked. | 5. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	100			8550.0	392.85	267.15	720.0
stewing lamb	900		cut	363120.8235	0.0	80784.1832	2040.0046
lamb kidney	3		sliced	-	-	-	-
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
carrot	4		peeled sliced	209.92	49.0496	4.7616	1.2288
plain flour	25			363120.8235	0.0	80784.1832	2040.0046
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0
lamb	500			605556.0	0.0	38283.84	48966.12
bay leaf	2			-	-	-	-
potato	900		peeled sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.