1kg Lamb Fillet diced
1/4 cup of seasoned flour or RICE flour if gluten free
1 tablespoon oil
150g diced streaky bacon
2 cups of Red Wine (I use a Cabernet Sauvignon)
2 Cups of Beef stock (Gluten free stock can be used)
2 tablespoon tomato paste
2 tsp Parsley
2 teaspoon Thyme
4 Spring Onions chopped
200 g Button Mushrooms Sliced
1/2 tablesppon Oil
Salt & Pepper
Add Lamb to a bowl of flour with seasoning and sust on all sides
Heat a frying pan and add the 1 tablespoons of oil, when hot.
Lamb and cook on all sides until golden.
Your Lamb should look like this, golden but not cooked.
The bacon and fry until changed colour.
and cook for 45 minutes on simmer WITH A LID ON.
Heat up a seperate frying pan and add 1/2 tablespoon oil and fry mushrooms and spring onions. Fry until mushrooms have changed colour.
Photo to be uploaded
Add the Onions and mushroom to the lamb and cook for a further 1- 2 hours on a low simmer with LID on. Stir every 15 minutes.
Your lamb must be soft and not chewy and the sauce should be glossy NOT runny.Keep simmering until the lamb is cooked. Add more water should the liquid be evaporating too much.
If your lamb is cooked and sauce is still not thick, remove the lamb with a ladel with holes and fast boil the sauce. It should be like honey in consistency. Add the lamb back and serve with roast or mashed potatoes and green beans.