Ingredients
30
ml
canola oil
1
kg
stewing lamb
salt & freshly ground black pepper
to taste
1
onion
, chopped
2
garlic clove(s)
, crushed
125
ml
red wine
400
g
canned chopped peeled tomatoes
45
ml
tomato paste
500
ml
beef stock
30
ml
sugar
1
cinnamon stick
2.5
ml
nutmeg
250
ml
pasta rice
250
ml
LANCEWOOD Sauce Delight® Pepper Sauce
or Mushroom Sauce
125
ml
LANCEWOOD® White Cheddar
, grated
Method
1. Heat the oil in a large heavy based casserole.
2. Season the beef with salt and pepper to taste.
3. Fry in batches in the oil. Remove with a slotted spoon and set aside.
4. Fry the onion and garlic until soft and golden. Add the red wine and simmer for 5 minutes.
5. Return the meat to the casserole.
6. Add the tomatoes, tomato paste, beef stock, sugar, cinnamon and nutmeg.
7. Cover and simmer over low heat for about 2 hours or until the meat is tender.
8. Add the pasta rice to the pot and stir through.
9. Simmer over low heat until the pasta rice is soft.
10. Stir in the pepper sauce and heat through.
11. Top with a sprinkle of grated cheese. Serve with greek salad.
