4 tbsp oil
1.5 kg middle neck of lamb
2 onions sliced
397 g can tomatoes
65 g can tomato puree (paste)
600 ml stock
1 clove garlic, crushed
1 tsp each dried basil and marjoram
1 bay leaf
salt and fresly ground black pepper
To serve:
4 tbsp cornflour blended with 2 tbsp spoons water
1.5 kg middle neck of lamb
2 onions sliced
397 g can tomatoes
65 g can tomato puree (paste)
600 ml stock
1 clove garlic, crushed
1 tsp each dried basil and marjoram
1 bay leaf
salt and fresly ground black pepper
To serve:
4 tbsp cornflour blended with 2 tbsp spoons water
method
1. Heat the oil in a pan and brown the lamb, a few pieces at a time, transferring the pieces to a large casserole as they brown.
2. Add the onions to the pan and cook until soft.
3. Stir in the remaining ingredients, with salt and pepper to taste.
4. Bring to the boil, then pour over the lamb.
5. Cover and cook in a preheated cool oven, 150°C (300°F) Gas Mark 2 for 3 hours.
6. Remove the lamb. Allow the sauce to cool, then skim off the fat.
7. Cut the meat off the bones and place in a foil dish.
8. Pour over the sauce.
9. To freeze, cover, place in a polythene bag, seal, label and freeze.
10. To serve, turn into a saucepan and thaw over very low heat, then bring to the boil.
11. Cover and simmer stirring occasionally for 20 minutes.
12. Stir in the blended cornflour and simmer stirring for 2 to 3 minutes, until thickened.
13. Check the seasoning. Serve with tagliatelle.
2. Add the onions to the pan and cook until soft.
3. Stir in the remaining ingredients, with salt and pepper to taste.
4. Bring to the boil, then pour over the lamb.
5. Cover and cook in a preheated cool oven, 150°C (300°F) Gas Mark 2 for 3 hours.
6. Remove the lamb. Allow the sauce to cool, then skim off the fat.
7. Cut the meat off the bones and place in a foil dish.
8. Pour over the sauce.
9. To freeze, cover, place in a polythene bag, seal, label and freeze.
10. To serve, turn into a saucepan and thaw over very low heat, then bring to the boil.
11. Cover and simmer stirring occasionally for 20 minutes.
12. Stir in the blended cornflour and simmer stirring for 2 to 3 minutes, until thickened.
13. Check the seasoning. Serve with tagliatelle.
serving amount
serves: 6
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