 |
Quick lamb casserole
 Serving size: Serves 4
INGREDIENTS
1 tablespoon olive oil
4 lamb leg chops
1 small bunch spring onions, trimmed
200g small button mushrooms
400g can chopped tomatoes
1/4 cup dry red wine
2 tablespoons tomato paste
2 tablespoons chopped fresh flat-leaf parsley leaves
1/3 cup pitted black olives
Soft polenta, to serve (see note)
METHOD
Heat oil in a saucepan over medium-high heat. Cook lamb, in 2 batches, for 2 minutes each side or until browned. Remove from pan. Add onions and mushrooms to pan. Cook, stirring, for 2 minutes or until lightly browned.
Return lamb to pan. Add tomato, wine and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Remove lid. Simmer, uncovered, for 5 minutes or until sauce has thickened slightly. Stir through parsley and olives. Serve with soft polenta.
NOTES
To make soft polenta, place 1 litre chicken stock in a saucepan over high heat. Cover. Bring to the boil. Slowly add 1 1/2 cups instant polenta. Reduce heat to low. Cook, stirring, for 5 minutes or until liquid is absorbed. Stir in 2 tablespoons pure cream. Serve.
AND ENJOY WITH A NICE GLASS OF McKENZIE & GRACE SHIRAZ … |
