Serves: 4
Preparation time: 35 mins
Cooking time: 1 hr 30mins
Ingredients
600g New Zealand Lamb,
from the leg or shoulder
120g bacon, chopped
1 medium onion, sliced
2 clove garlic crushed
1 medium carrot, sliced
1 tbsp tomato puree
120g button mushrooms
¾ pint of red wine
Salt and pepper
1 tbsp sugar
1 tbsp flour
1 tbsp parsley, chopped
Instructions
-
Fry the bacon in a large deep frying pan
until crisp. Remove from the pan.
Fry the onion and garlic in the bacon
fat until golden brown. - Cut the lamb into 1" cubes and add to the onion with the carrot. Fry for 10-15 mins until the meat is brown on all sides.
- Return the bacon to the pan with the tomato puree, mushrooms, red wine, salt, pepper, and sugar
and bring to the boil. - Place in a large casserole and bake in a moderate oven 350°C for 1 hr 30 mins.
- Whisk the flour into ½ teacup of water and stir into the casserole to thicken. Sprinkle the parsley
on top and serve.