Ingredients

  • 1.2 kg sliced lamb knuckles
  • 125 ml (½ C) seasoned flour
  • sunflower oil for frying
  • 1 chopped onion
  • 1 chopped red pepper
  • 15 ml chopped garlic
  • 15 ml chopped fresh rosemary (or 5 ml dried)
  • 2 x 410 g cans Rhodes Whole Peeled Tomatoes
  • 250 ml (1 C) prepared chicken stock
  • 2 bay leaves
  • salt, pepper, sugar and a pinch of chilli powder or chilli flakes
  • 1 x 410 g can Rhodes Cross Cut Green Beans, drained

Method

  1. Sprinkle the meat with the flour and brown in batches in the oil. Set aside.
  2. In the same saucepan, fry the onion and red pepper until soft.
  3. Stir in the garlic and rosemary and fry until aromatic, about a minute.
  4. Add the Rhodes Whole Peeled Tomatoes, stock, bay leaves and seasoning to taste then bring to a boil.
  5. Reduce heat, cover and simmer for about 2 hours or until the meat is tender and the sauce has reduced and thickened to your liking.
  6. Add the Rhodes Green Beans and serve.

Reviews

There are no reviews yet. Go on, let us know what you think.

Write a Review

If you love good food and great company – then log in to comment, review, share and save your favourite recipes in your very own digital cookbook. If you are not a member, please Register first. Like all good recipes, the effort is well worth the reward.

Your email address will not be published. Required fields are marked *