Ruby Lush Lamb
No count
Makes 2 portions
350g diced lean lamb
1 large red onion, chopped
2 cloves of garlic, crushed
10 black olives, sliced ( or half a small tin)
2 lamb stock cubes
tomato puree
half teaspoon dried mint
1 sprig rosemary (chopped) or half a teaspoon of dried rosemary
FryLight ( the olive oil one works well)
Spray a large frying pan with frylight, fry onions, garlic and lamb for about 5 minutes stirring well. Add pepper and fry for another 3 minutes, pour on a drop of water and deglaze pan, the liquor should be a rich brown colour, add enough water just to cover lamb, sprinkle on lamb cubes and add herbs, stir and cook for another 10 minutes, adding water if necessary. Squeeze in a little tomato puree, and stir - the sauce will thicken nicely.
Taste to check seasoning - I didn't add any salt just a little black pepper
350g diced lean lamb
1 large red onion, chopped
2 cloves of garlic, crushed
10 black olives, sliced ( or half a small tin)
2 lamb stock cubes
tomato puree
half teaspoon dried mint
1 sprig rosemary (chopped) or half a teaspoon of dried rosemary
FryLight ( the olive oil one works well)
Spray a large frying pan with frylight, fry onions, garlic and lamb for about 5 minutes stirring well. Add pepper and fry for another 3 minutes, pour on a drop of water and deglaze pan, the liquor should be a rich brown colour, add enough water just to cover lamb, sprinkle on lamb cubes and add herbs, stir and cook for another 10 minutes, adding water if necessary. Squeeze in a little tomato puree, and stir - the sauce will thicken nicely.
Taste to check seasoning - I didn't add any salt just a little black pepper
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