Smokey Lamb One Pot
Over a year ago
1,904 views
Ingredients
- 800g lamb neck fillet, cut into 3cm cubes
- 1 large onion, peeled and sliced
- 290g jar Gaea flame roasted peppers, drained and sliced
- 2tbsp fresh parsley, finely chopped
- 2tbsp olive oil
- 1 ½ tbsp plain flour
- 2 large cloves garlic, chopped
- pinch dried chillies
- ¼ tsp sweet smoked paprika
- ½ tsp dried oregano
- 400g tin chopped tomatoes
- 300ml lamb/veg stock
- 125g pitted kalamata olives, drained and rinsed
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1. heat the oil in a large casserole. toss in the lamb in the flour and fry in batches until browned all over. remove from pan and set aside.
2. add the onion, garlic, chilli and paprika, and fry gently for 5mins. return the lamb to the pan along with the oregano, tomatoes and stock.
3. bring to the boil and simmer, uncovered, for 45mins or until really tender. add the peppers and olives and simmer for a further 5mins. season to taste and finish with the parsley.
Similar Recipes
View all similar
Comments (0)