Tuesday, June 23, 2015


1.98 pounds neck of lamb or beef roast
1 large sliced onion
4 tablespoons tomato puree
1 liter lamb or beef stock
3 carrots, peeled and chopped largely
1 pound chunked potatoes
1/4 teaspoon red pepper flakes
1/4 teaspoon thyme
1/4 teaspoon ground sage
Salt and pepper to taste
1 teaspoon vinegar

First, heat ¼ cup olive oil in a deep pot. Brown your meat on both sides, then put aside on a plate.
Sauté onion and carrots, adding tomato puree after 3-4 minutes. Cook for 5 minutes, stirring occasionally. Add back your meat, then the lamb stock, then potatoes, then your seasonings (pepper flakes, thyme, sage, salt and pepper and vinegar).
Simmer for 2 ½ hours. When it is finished cooking, serve with a sprinkling of parsley.
Serves 2-3 people.

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