Lamb Sauce

Lamb Sauce

No ratings yet
Calories: 1413


  • 2 tbsp olive oil
  • 1 large onion sliced
  • 2 celery stalks thinly sliced
  • 1 lb lean lamb minced (ground)
  • 3 tbsp tomato puree paste
  • 5 1/2 oz bottled sun-dried tomatoes drained and chopped
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 1/4 pint chicken stock
  • salt and pepper


  • 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.
  • Stir in the tomato puree (paste), sun-dried tomatoes, oregano, vinegar and stock. Season with salt and pepper to taste.
  • 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.
Calories: 1413 kcal
Carbohydrates: 107 g
Protein: 122 g
Fat: 61g
Saturated Fat: 15 g
Cholesterol: 303 mg
Sodium: 889 mg
Potassium: 7143 mg
Fiber: 23 g
Sugar: 68 g
Vitamin A: 1683 IU
Vitamin C: 75 mg
Calcium: 300 mg
Iron: 25 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating