2 tbsp Butter
1 tbsp Olive Oil
1 Large Onion, finely chopped
3 - 4 Large Carrots, peeled and sliced in rings
1 - 2 tsp Sugar
1/4 to 1/3 Pint Beef Stock [120ml/175ml]
1/2 [260ml] pint freshly made STRONG coffee (Lorraine uses Nestle Intense Instant)
6 - 8 tbsp cream
Cornflour (Use if needed to thicken)
Cut lamb fillets into 1 inch/4cm cubes, discarding any fat or gristle
Heat the butter and olive oil in a heavy casserole, then add onion, and saute until soft and very lightly browned. Remove onion with slotted spoon and reserve.
In the same pan, now add and saute lamb till golden brown. return onion to the pan and add the sliced carrots. season with salt and pepper, sprinkle with the sugar and saute gently over a moderate heat for 6 minutes, longer if need be. Stir frequently to caramelise the veges a little.
Now stir in the stock, coffee, and cream. Cover and simmer very gently for 1 1/2 hours until lamb and carrots are tender. [if using the lamb fillets this will not take anywhere as long]. Stir from time to time to stop sticking.
With a slotted spoon, transfer the lamb and veges to a heated dish and keep hot.
Reduce the sauce by half over a high heat, constantly stirring and scraping the sides and bottom of the casserole with a wooden spoon. IF you feel the sauce remains too thin the use a little cornflour blended with a little cold water, add and simmer 2 or 3 minutes.
Pour over the meat/veges and serve immediately.
We serve at times with rice, or on occasion with browned potatoes and green veges.