This is a simple one-pot dish, a lamb stew in rich white wine sauce flavoured with plenty of red peppers and some dried fruits.
The recipe is adapted from One-Pot Dishes by BBC Good Food.
Ingredients:
900 g boneless lamb fillet, cut into small chunks
30 g plain flour, seasoned
2 garlic cloves, crushed
200 ml dry white wine
2 large red peppers, deseeded and cut into thick pieces
2 x 200 g cartons passata
200 ml stock (chicken, lamb or vegetable)
2-3 bay leaves
120 g ready-to-eat dried prunes or apricots
Method:
Coat the lamb in the seasoned flour, shaking off the excess.
Heat 2 tbsp oil in a large pan until hot. Tip in a third of the lamb and fry over a medium-high heat, turning occasionally, until browned.
Transfer to a plate with a slotted spoon and repeat with the remaining lamb, adding some more oil when necessary.
Return all the meat to the pan, sprinkle with the garlic and cook for 1 minute.
Pour in the wine and, scraping up any residue, cook over a high heat until reduced by about a third.
Stir in all the remaining ingredients except the dried fruits.
Cover and simmer for 40 minutes to 1 hour, or until the lamb is tender. Stir in the dried fruit and heat through for 5 minutes.
Adjust the seasoning, serve and enjoy!
Bon Appetit!
