Sticky lamb stew

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.

SERVES 6
TIME TO MAKE 2+ hours
MEAL TYPE Dinner
SERVES 6
TIME TO MAKE 2+ hours
MEAL TYPE Dinner

Method

  1. Heat a large frying pan with the oil and brown the lamb over a medium to high heat
  2. 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
  3. Return the lamb along with the remaining ingredients to the pan
  4. Cover and cook slowly for approximately 2 hours or until the lamb is tender
  5. Remove the lid and reduce the sauce to a desired consistency
  • 1½ tbsp
  • 750 g
    lean lamb, diced
  • onion, diced
  • 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

  1. Heat a large frying pan with the oil and brown the lamb over a medium to high heat
  2. 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
  3. Return the lamb along with the remaining ingredients to the pan
  4. Cover and cook slowly for approximately 2 hours or until the lamb is tender
  5. Remove the lid and reduce the sauce to a desired consistency