date:Jul 31, 2014
Add the lamb and cook, breaking it up with a wooden spoon, for 5 mins, or until cooked through. Stir in the vinegar and cook, stirring, for 2 mins, or until most of the liquid has evaporated. Reduce the heat to medium. Stir in the remaining butter. Sprinkle the flour over whilst stirring to blend. Cook, stirring constantly, for 2 mins, or until well combined. Reduce the heat to low.
6. Slowly add the beef stock and water whilst stirring to blend and scraping up the browned bits from the bottom