Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Cubed lamb |
| ¼ cup | Lemon juice |
| 2 tablespoons | Olive oil |
| 1 large | Onion; diced |
| 2 \N | Cloves garlic; crushed |
| 1½ tablespoon | Flour |
| 1 \N | Sprig thyme |
| 2 tablespoons | Tomato paste |
| 1 cup | Red wine |
| 1 cup | Lamb or chicken stock |
| \N \N | Salt and pepper to taste |
1. pre-heat oven to 180deg.C. Place lamb in a bowl and pour over the lemon juice. Stir to coat the lamb and leave 1 hour.
2. Drain meat and pat dry. Heat oil in a large enamelled cast-iron casserole and add the meat and brown evenly. Depending on the size of the pot, this may be done in batches. Remove with a slotted spoon and set aside.
3. Saute the onions and garlic until the onion is transparent. Stir in the flour and cook 1 minute. Add tomato paste, wine and stock and mix until smooth. Add remaining ingredients, cover, and transfer to the oven to continue to cook for about 1 hour or until the meat is tender.
Converted by MC_Buster.
Per serving: 556 Calories (kcal); 28g Total Fat; (58% calories from fat); 5g Protein; 39g Carbohydrate; 0mg Cholesterol; 420mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3½ Vegetable; ½ Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.