With this rich and delicious stew on the menu, you'll be looking forward to winter. It's best served with some steamed fresh greens and mashed potatoes or crusty wholemeal bread to soak up the juices.
Heat a large frying pan with the oil and brown the lamb over a medium to high heat
Remove the browned lamb from the pan and add the onions, carrots and garlic, reduce the heat and sauté slowly until lightly browned and the onion is translucent
Return the lamb along with the remaining ingredients to the pan
Cover and cook slowly for approximately 2 hours or until the lamb is tender
Remove the lid and reduce the sauce to a desired consistency
1½ tbsp
750 g
lean lamb, diced
1
onion, diced
1
carrot, diced
3 cloves
garlic, crushed
1 cup
red wine
2 tsp
beef stock, reduced-salt
½ cup
prunes, halved
1½ tbsp
tomato paste, salt-reduced
2 tsp
red wine vinegar
1 tbsp
fresh sage, chopped
Per serve
Energy
1178kJ
Total Fat
9.5g
Saturated Fat
3.9g
Total Carbohydrate
9.7g
Sugars
6.6g
Total Fat
1.6g
Sodium
224mg
Method
Heat a large frying pan with the oil and brown the lamb over a medium to high heat
Remove the browned lamb from the pan and add the onions, carrots and garlic, reduce the heat and sauté slowly until lightly browned and the onion is translucent
Return the lamb along with the remaining ingredients to the pan
Cover and cook slowly for approximately 2 hours or until the lamb is tender
Remove the lid and reduce the sauce to a desired consistency
Method
Heat a large frying pan with the oil and brown the lamb over a medium to high heat
Remove the browned lamb from the pan and add the onions, carrots and garlic, reduce the heat and sauté slowly until lightly browned and the onion is translucent
Return the lamb along with the remaining ingredients to the pan
Cover and cook slowly for approximately 2 hours or until the lamb is tender
Remove the lid and reduce the sauce to a desired consistency
