- 2 tbsp margarine
- 2 onions diced
- 2 carrots diced
- 3 celery sticks diced
- 5 cloves garlic crushed
- 25 g flour for dusting
- 400 g lamb neck fillet trimmed and cut into 2.5cm pieces
- 1 Knorr Chicken Stock Pot dissolved
- 1 tbsp Robertsons freshly ground black pepper
- 15 ml balsamic vinegar
- 2 Robertsons bay leaves
- 2 stalks fresh rosemary
- 100 g frozen peas
Serving Size 4
Amount per serving
Heat the Margarine in a medium to large casserole dish.
Add the onion, carrot, celery and cook for 8-10 minutes on medium heat until onions are soft but not browned.
Add the garlic and cook for another minute. Remove all vegetables from the pan and set aside.
Sprinkle the flour over the lamb and shake off the excess. Place into the hot casserole dish and cook for 10 minutes on medium-high heat until nice and golden in colour.
Add the vegetables to the lamb and mix well.
Add Knorr Chicken Stock Pot and the crushed Robertsons Freshly Ground Black Pepper and stir well.
Add the balsamic vinegar, bay leaves, and rosemary and bring to the boil.
Turn down to a gentle simmer. Cover and leave to simmer on very low heat for 1 ½ hours until the meat has become soft and juicy.
Add the peas 20 minutes before the end of cooking time. Serve hot.