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Categories:Viewed: 29 - Published at: 6 years ago
Ingredients
- 4 shoulder lamb chops
- 1 large onion (chopped and diced)
- 4 garlic cloves (crushed)
- 1 large carrot (sliced)
- 1 cup peas
- 150 -160 g pasta sauce (tomato)
- 2 teaspoons stock
- 1 cup hot water (or more)
- 1 dash salt
- 1 dash pepper
- 1 pinch oregano
- potato, halfed and boiled
Method
- Preheat oven to 180°C.
- Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
- Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
- Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
- Remove from heat and transfer into casserole dish.
- Add peas.
- Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
- Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
- Serve with boiled potatoes.
