Ingredients
1 kg lamb shoulder, cut in cubes
4 Tbsp Extra virgin olive oil
4 cloves Garlic, chopped
4 sprigs fresh Rosemary, chopped
1 red onion, sliced thinly
4 carrots, peeled and cut into circles
1 red Capsicum, cut into slices
3 Potatoes, unpeeled and quartered
2 can chopped tomatoes
1 cup Broth
1 cup Red wine
salt and pepper to taste
4 Tbsp Extra virgin olive oil
4 cloves Garlic, chopped
4 sprigs fresh Rosemary, chopped
1 red onion, sliced thinly
4 carrots, peeled and cut into circles
1 red Capsicum, cut into slices
3 Potatoes, unpeeled and quartered
2 can chopped tomatoes
1 cup Broth
1 cup Red wine
salt and pepper to taste
Plain Flour
Method
1. In a large pot, heat oil and brown lamb.
2. Add in garlic and rosemary and saute for 2 minutes.
3. Add carrots, potatoes, peppers, onions and tomatoes and stir.
3. Add carrots, potatoes, peppers, onions and tomatoes and stir.
4. Add broth and wine and cook on low flame around 2 hours until meat is very tender.
5. Just before serving, add in Flour to reach the consistency that you like, adding 1 Tbsp at a time.
6. Enjoy!
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