Lamb and Fennel cooked with Garlic and chopped Tomatoes
Ingredients:
- 1 shoulder of Lamb, roughly 1.4 kg, boneless
- 50 ml Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, crushed
- 500 g canned chopped Tomatoes
- 1 tbsp Tomato puree
- 2 Fennel bulbs
- Salt and Pepper
Method:
- Trim the lamb from excess fat and cut into 2 cm cubes.
- Fry chopped onion, garlic and lamb pieces in olive oil over medium heat until lamb is browned.
- Add chopped tomatoes and tomato puree to the pan, mix well, then cover and cook over low heat for 10 minutes.
- Chop the fennels and add to the lamb and cook uncovered over low heat for about 1 hour. Add some water from time to time if necessary.
- Serve with mashed potatoes or crusty bread.
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