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Ingredients
- 1 tablespoon olive oil
- 750 g (1 lb 10 oz) lamb from the bone, diced
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 2 carrots, chopped
- 2 parsnips, chopped
- 400 g (14 oz) tin chopped tomatoes
- 2 tablespoons tomato paste (concentrated purée)
- 2 teaspoons chopped rosemary
- 125 ml (4 fl oz/1/2 cup) dry red wine
- 250 ml (9 fl oz/1 cup) chicken stock
Method
1. Heat the oil in a large saucepan and cook the lamb, in batches, for 3-4 minutes, or until browned. Remove from the pan and keep warm. Add the onion and garlic to the pan and cook for 2-3 minutes, or until the onion is soft.
2. Return the lamb and juices to the pan. Add the carrot, parsnip, tomato, tomato paste, rosemary, wine and stock and bring to the boil. Reduce the heat and cover the pan. Simmer the casserole for 50 minutes, or until the lamb is tender and the sauce has thickened. Serve with soft polenta or couscous.
