ITALIAN LAMB STEW

Want to have an Italian taste on your tongues? Try this recipe to enjoy the Italian indulgence with you and your hubby. This is best to prepare on your candle light dinner on your wedding anniversary.Why dine out when you can only prepare this dish in your kitchen.

Serves :

Preparation Time :

25 minutes

Cooking Time :

1 hour 45 minutes

Preparation Method :

Trim excess fat from the lamb and cut into bite-size pieces. Heat the oil in a large frying pan.
Add the bacon, onion and garlic and sauté until golden. Remove and set aside.
Add half the meat and brown on all sides, then remove from the pan and brown the remaining meat.
Return all the meat to the pan and season with salt, pepper, marjoram and sage. Stir in all but 2 tablespoons of the red wine and cook gently until the wine reduces to half its original quantity.
Add the bacon mixture, tomato puree (paste) and enough water to cover the meat. Cover and simmer for about 1 ½ hours or until tender. Stir in the reserved wine just before serving.
Serve with noodles.

INGREDIENTS

2 kg boneless lamb, cut from leg or shoulder
4 tablespoons Cooking oil
200 gram bacon, diced
2 onion, sliced
4 cloves garlic, crushed
Salt and freshly ground pepper
2 teaspoon chopped fresh or
1 teaspoon dried marjoram
2 teaspoon chopped fresh sage
250 ml red wine
4 tablespoons tomato puree

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