LAMB WITH BROCCOLI IN RED WINE SAUCE

INGREDIENTS

• 1/4 cup olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 clove garlic, crushed
• 1/2 cup sweet sherry
• 1 cup dry red wine
• 1 1/4 liters ( 5 cups ) water
• 2 large beef stock cubes, crumbled
• 1 bay leaf
• 1 tablespoon sugar
• 500g broccoli, chopped
• 1 red pepper, chopped
• 1/4 cup cornflour
• 1/4 cup water, extra
• 1 tablespoon cream
• 300g spaghetti pasta
• 1/4 cup olive oil, extra
• 600g lamb fillets, thinly sliced

LAMB WITH BROCCOLI IN RED WINE SAUCE METHOD:

Heat oil in a pan, add onion and carrot cook, stirring, until well browned. Add garlic, sherry, wine, water, stock cubes, bay leaf, and sugar. Bring to boil, simmer, covered, for 20 minutes. Strain the mixture and discard the vegetables. 

Return liquid to pan, bring to boil, uncovered, for about 10 minutes, or until reduced by one-third. Add broccoli and pepper, and boil until vegetables are tender. 

Stir in blended cornflour and extra water, stir until sauce boils and thickens, stir in cream; keep warm. Add pasta to a large pan of boiling water, boil, uncovered, until just tender, and drain. 

Heat extra oil in a pan, add lamb and cook until well browned and tender. Combine lamb with sauce, and serve with warm pasta.

Serves 4.

Note: Sauce can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: WHOLEMEAL PASTA AND LAMB LASAGNE