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Ingredients
- 1 kg cubed lamb
- 1/4 c. lemon juice
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion, diced
- 2 x cloves garlic, crushed
- 1 1/2 Tbsp. flour
- 1 sprg thyme
- 2 Tbsp. tomato paste
- 1 c. red wine
- 1 c. lamb or possibly chicken stock salt and pepper to taste
Directions
- 1. Pre-heat oven to 180deg.C. Place lamb in a bowl and pour over the lemon juice. Stir to coat the lamb and leave 1 hour.
- 2. Drain meat and pat dry. Heat oil in a large enamelled cast-iron casserole and add in the meat and brown proportionately. Depending on the size of the pot, this may be done in batches. Remove with a slotted spoon and set aside.
- 3. Saute/fry the onions and garlic till the onion is transparent. Stir in the flour and cook 1 minute. Add in tomato paste, wine and stock and mix till smooth. Add in remaining ingredients, cover, and transfer to the oven to continue to cook for about 1 hour or possibly till the meat is tender.
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