意式南瓜羊腩煲 (Lamb Stew with butternut squash and saffron)

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相信各位在冬天吃不少羊腩煲,但大家一般只會做中式枝竹羊腩煲,有時都厭倦,今次小編介紹意大利的羊腩煲,味道清淡帶甜,還吃到羊腩真正的味道,食完一樣暖笠笠。

I believe that you will enjoy lamb stew in the winter time, but most of the time may cook Chinese style lamb stew, sometimes you can change to western style, although the flavour not as strong as Chinese style one but it’s more sweetie and more strong taste of lamb, no matter Chinese or western style, both are very warm dishes.

 

材料 (Ingredients) :

 

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羊腩 (Lamb chunk)  – 1磅 (1 lb) –> 如果讀者在肉檔買,請店員為你切成大舊 (if you buy from butcher, ask them help you cut into big chunk)

 

洋蔥 (Onion)  – 1個 (1 whole) –> 去皮及切成小粒 (peeled and finely chopped)

 

蒜頭 (Garlic)  – 3瓣 (3 gloves) –> 去皮及切碎 (peeled and finely chopped)

 

紅辣椒 (red chilli) – 1條 (1 pc) –> 切半 (cut into half)

 

迷迭香 (rosemary) – 2條 (2 stigs)

 

鼠尾草 (Sage) – 4片 (4 leaves)

 

藏紅花 (Saffron) – 小量 (a pinch) –> 用1湯匙水浸開 (diluted in 1 tablespoon water)

 

罐頭番茄 (Canned tomato) – 2湯匙 (2 tablespoons)

 

白酒 (dry white wine) – 4湯匙 (4 tablespoons)

 

菜湯 (Vegetable stock) – 200ml

 

薯仔 (potato) –  1個 (1 pc)

 

澳洲南瓜 (Butternut squash) – 400g

 

鹽 (Salt)

 

黑胡椒 (Black pepper)

 

橄欖油 (olive oil)

 

做法 (Method) :

 

1. 把鹽及黑胡椒灑上羊腩上並伴勻
Rub salt and black pepper over the lamb chunks

2. 準備一個鍋,下油,放入羊腩,慢慢地煎至轉為微啡色,盛起備用
Prepare a saucepan, add olive oil, put the lamb chunks into the pan and cook until brown, remove and set aside

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3. 同一個鍋,放入洋蔥、蒜頭及紅辣椒炒至軟身
In the same pan, add onion, garlic and chilli, stir it until soft

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4. 再把羊腩回鍋,加入迷迭香、鼠尾草、藏紅花及番茄略伴勻
Put back the lamb chunks, add rosemary, sage, saffron and tomato, stir well

5. 倒入白酒及讓它揮發一會
Pour the white wine and let it evaporate a while

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6. 加入菜湯,加上蓋,轉最細火,煮1小時
Pour in vegetable stock, lid on, turn to small gas and let cook for an hour

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7. 煮過1小時後,加入南瓜及薯仔再煮30分鐘就完成了。
After 1 hour, add butternut squash and potato and cook for another 30 minutes, finished.

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