4 Lamb Steaks (100g each or just over the palm of your hand in size)
1 Onion (finely chopped)
1 400g Can Chopped Tomatoes
120ml Mixed Stock (1 chicken and 1 veg cube)
100g Green beans (sliced in half, not length ways!!)
Tabasco Sauce
500g Potatoes
A Splash of Oil
A Knob of Butter
1/2 Teaspoon Dried Mixed Herbs (you should always have this in your stock cupboard)
Equipment
2 SHARP Knifes
1 Chopping Board
1 Large Pan (2/3rds full boiling salted water)
1 Large Frying Pan/Wok (with a lid)
The Good Bit
- Put The potatoes whole (or Halved if they are very large) in the pan of boiling water and cook for 10mins. Meanwhile cut each of the lamb steaks into 4 strips then place in the frying pan with the onion and a splash of oil and cover and cook for 4 minutes until well browned.
- Pour in the tomatoes, the stock, the green beans and sprinkle over the herbs, add a dash of tabasco (only if you like a little bite to the meal) and bring to the boil then turn down the heat to a low simmer whilst you do the next bit.
- Drain the potatoes and slice as thin as possible (you may want to run them under a little cold water to allow you to handle them, then arrange the slices in overlapping layers on top of the lamb, cover the frying pan turn up the heat a little and simmer for 15 minutes.
- The icing on the cake if you can do it, is to dot butter on to the potatoes at this stage and whack under a high grill for a couple of minutes to crispen those potatoes off.
