Serves: 4
Prep time: 15 minutes Cook time: 90 minutes
3 serves per portion
Ingredients
2 tablespoons extra virgin olive oil 500g lean diced lamb
1 onion, diced
2 cloves garlic, crushed
4 celery stalks, sliced
2 carrots, halved and sliced
1⁄2 cup fresh green beans, sliced
400g can diced tomatoes, reduced salt
2 cups chicken stock, reduced salt
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, finely chopped Pepper
Method
HEAT oil in a large saucepan on medium heat and cook lamb until sealed and golden (about 5-7 minutes).
ADD onion, garlic, celery, carrot and beans and cook for a further 3-4 minutes.
ADD tomatoes, stock, vinegar, rosemary, pepper and cover to simmer on low for 90 minutes, stirring occasionally or cook in an oven-proof dish at 160°C for the same amount of time.
SERVE with brown rice or wholemeal pasta.
Recipe courtesy of the Country Kitchens team
