2 tbsp olive oil
1 large onion, sliced
2 celery stalks, thinly sliced
500 g (1 lb 2 oz) lean lamb, minced (ground)
3 tbsp tomato puree (paste)
150 g (5 1/2 oz) bottled sun-dried tomatoes, drained and chopped
1 tsp dried oregano
1 tbsp red wine vinegar
150 ml (1/4 pint) 2/3 cup chicken stock
salt and pepper
1. Heat the oil in a frying pan (skillet) over a medium heat and fry the onion and celery until the onion is translucent, about 3 minutes. Add the lamb and fry, stirring frequently, until it browns.
2. Stir in the tomato puree (paste), sun-dried tomatoes, oregano, vinegar and stock. Season with salt and pepper to taste.
3. Bring to the boil and cook, uncovered, for 20 minutes or until the meat has absorbed the stock. Taste and adjust the seasoning if necessary.
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