Ingredients
20g unsalted butter
500g lamb cut into large cubes
4 shallots chopped
3 cloves garlic minced
2 tspn fresh rosemary finely chopped
¾ cup dry red wine
180ml Ginger Chilli Sauce
250ml Beef Stock
2 bay leaves
1 tspn ginger freshly grated
1 squeeze lemon juice
2 tbspn fresh parsley chopped
20g unsalted butter
500g lamb cut into large cubes
4 shallots chopped
3 cloves garlic minced
2 tspn fresh rosemary finely chopped
¾ cup dry red wine
180ml Ginger Chilli Sauce
250ml Beef Stock
2 bay leaves
1 tspn ginger freshly grated
1 squeeze lemon juice
2 tbspn fresh parsley chopped
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Methods
1
Heat Extra Virgin Olive Oil and butter in a heavy based pan, season the lamb and brown over high heat – in batches if necessary. Take the meat out and put aside.
2
Add shallots, garlic and rosemary and sauté until cooked. Deglaze with the wine and simmer for five minutes, add the Ginger Chilli Sauce and stock, and then the bay leaves and return the meat to the pot.
3
Reduce heat, cover with a tight fitting lid and simmer until tender – about one hour.
4
When the lamb is tender, check for seasoning, add the fresh ginger and a good squeeze of lemon.
5
Reduce sauce if runny, stir in parsley and serve.
1
Heat Extra Virgin Olive Oil and butter in a heavy based pan, season the lamb and brown over high heat – in batches if necessary. Take the meat out and put aside.
2
Add shallots, garlic and rosemary and sauté until cooked. Deglaze with the wine and simmer for five minutes, add the Ginger Chilli Sauce and stock, and then the bay leaves and return the meat to the pot.
3
Reduce heat, cover with a tight fitting lid and simmer until tender – about one hour.
4
When the lamb is tender, check for seasoning, add the fresh ginger and a good squeeze of lemon.
5
Reduce sauce if runny, stir in parsley and serve.
