Ingredients
- 2 tbsp vegetable oil
- 800g diced lamb shoulder.
- 1 large onion roughly chopped.
- 4 large carrots, cut into large chunks.
- 4 tbsp Garlic Man® Crushed Garlic & Ginger
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 750ml lamb stock
- 2 bay leaves
- rosemary sprig or a pinch of dried rosemary
- mash and greens, to serve.
- 100 ml Garlic Man® Madeira Sauce
- 100 ml Garlic Man® Prego Sauce
Method
STEP 1
Heat the oven to 160˚C. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots and Garlic Man® Crushed Garlic & Ginger and cook for 8-10 mins until starting to color. Scatter over the flour and stir for a few minutes, then stir in the tomato purée, Garlic Man® Madeira Sauce, Garlic Man® Prego Sauce and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
STEP 2
Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Leave to settle for a minute or two, then serve with mash and greens.
