800g diced neck or shoulder or leg of lamb (we used the neck)
2 medium onions, peeled and roughly chopped
3 garlic cloves, peeled and leave as whole
4 medium carrots, washed, unpeeled and roughly chopped
5 medium potatoes, washed/scrubbed, unpeeled and roughly chopped
200g frozen peas
300ml cooking red wine
400g chopped tomatoes
500g passata (tomato juice)
140g tomato puree
3 stalks of fresh rosemary
6 bay leaves
Deep non-stick frying pan
Prepare a deep frying pan on high heat and add some oil.
Once the pan is very hot, add the lamb, rosemary, bay leaves and season with some salt. Leave the lamb to cook until it gets a nice golden colour. Give it a gentle stir as you go along.
Add the onions, garlic and carrots to the pan and stir. Let it cook for another 4-5 minutes.
Add the tomato puree and mix thoroughly. This will give us a nice colour and will help to thicken the stew. Make sure that you cook the tomato puree as much as you can, until it almost sticks to the bottom of the pan as this will help to reduce its acidity.
Add the wine, give it a stir and let it reduce by half.
Add the chopped tomatoes, passata and potatoes. You can top it up with a little of water and give a good stir. Bring it to the boil and reduce the heat to leave it simmering gently for about 2hrs.
Finally you can add the frozen peas, give it a stir, cover the pan and and after about 10 minutes you can serve.