Preparation time: 2 hrs (optional overnight marinate)
Cooking time: 2.5-5 hrs
- 700gm Diced Lamb Shoulder Cubes
- 2 Large Carrots, roughly chopped
- 1 Large Brown Onion
- 2 large sticks of Celery (including leaves)
- 1 tin of Diced Tomatoes
- 200ml Tomato Paste
- 2 cloves Crushed Garlic
- Beef or Vegetable stock
- Bay Leaves
- Salt & Pepper
- In a deep bottom, pot saute your onion in a dash of olive oil. Once it’s transparent, toss in the garlic and stir for a further minute.
- Add your lamb cubes to brown them off; – as long as you keep stirring, you can afford to do this at a very high heat because the lamb will be releasing water.
- Once the lamb has sealed add the tomato paste, diced tomato, and enough stock to generously submerge the lamb and bring the whole lot to the boil. Once boiling, add the carrot, celery parsley and bay leaves.
- Pour in more stock to submerge those too and bring it back up to boiling then turn it right down to a low simmer and leave for 2-3hrs stirring occasionally.
- You can also add more stock intermittently if it looks like it’s losing too much liquid. If you’re using a slow cooker and have a bit more control over the temperature you can cook it for 4 hours or more.
- Serve on a bed of rice and garnish with fresh parsley.