Serves 4 Hot Lamb Vegetables Main Course Gluten Wheat Dairy Free Eggless Turkey Europe Asia Asian
900g/2lb Boneless Shoulder of Lamb, cut into 2.5cm/1-inch cubes
2 Onions, finely chopped
3 tbsp Tomato Paste
240ml/8fl.oz. Hot Water
Salt and Black Pepper
50g/2oz Green Peas
2 Carrots, peeled and cut into 1cm/1/2-inch cubes
3 Potatoes, peeled and cut into 1cm/1/2-inch cubes
1. Place the meat in a saucepan together with the onions. Place over a low heat, cover and sauté over for 60 minutes, stirring from time to time.
2. Add the tomato paste, hot water, salt and pepper, mix well then cover and simmer for 15 minutes.
3. Add the remaining ingredients to meat, mix well then cover and cook for a further 30 minutes or until vegetables are tender. Serve hot.