Lancewood
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Greek Lamb Stew
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Lancewood Greek Lamb Stew

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

Heat the oil in a large heavy based casserole.

Season the beef with salt and pepper to taste.

Fry in batches in the oil. Remove with a slotted spoon and set aside.

Fry the onion and garlic until soft and golden. Add the red wine and simmer for 5 minutes.

Return the meat to the casserole.

Add the tomatoes, tomato paste, beef stock, sugar, cinnamon and nutmeg.

Cover and simmer over low heat for about 2 hours or until the meat is tender.

Add the pasta rice to the pot and stir through.

Simmer over low heat until the pasta rice is soft.

Stir in the pepper sauce and heat through.

Top with a sprinkle of grated cheese. Serve with greek salad.

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