- 1 finely chopped medium onion
- 2 crushed garlic cloves
- 225(+)g diced lamb steak
- 1-2 tsps veg stock powder
- 1 tbsp plain flour
- 150mls red wine
- 400g can chopped tomatoes
- 110g button mushrooms
- 1 tbsp chopped fresh thyme
- salt & black pepper
- 1 tbsp chopped fresh parsley
1. Heat a non-stick pan and dry fry the onion and garlic until until soft.
2. Add the diced lamb and fry to lightly colour, adding salt and pepper.
3. Sprinkle over the stock powder and flour and cook for a further minute.
4. Gradually stir in the wine and remaining ingredients and when boiling reduce heat and simmer for 30 mins (or until lamb is tender depending on the size of your dicing)
5. Garnish with the parsely just before serving.
