Ingredients
- 675 g boneless lean lamb
- 5 tablespoons butter
- 1 minced garlic clove
- 3 tablespoons all-purpose flour
- 1 tablespoon chopped fresh parsley
- 14 cup red wine
- 1 cup tomatoes (peeled
- chopped and seeded)
- 12 cup chicken stock
- 12 teaspoon salt
- 12 teaspoon cracked pepper
- 12 teaspoon paprika
- 1 teaspoon oregano
- 2 tablespoons lemon zest (i omitted)
- 2 tablespoons capers (i omitted)
Instructions
- Coarse dice the lamb.
- Heat the butter in a large saucepan.
- Add the lamb and garlic, cook until meat browns.
- sprinkle flour and continue cooking for 3 minutes over low heat.
- Add all the remaining ingredients; simmer for 30 minutes.
- Serve with rice or mashed potato.
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