Italian-Style Lamb Casserole
|1 tbsp almond flour|
|2kgs lamb neck on the bone|
|1 tbsp lard|
|1 red onion|
|4 crushed garlic clove|
|10 caper berries|
|1 pinch dried crushed chilli flakes|
|2 x 400g tin cherry tomatoes|
|1 cup chicken stock (homemade)|
|1 cup white wine|
|50g black olives|
|350g vine tomatoes|
|10g chopped fresh parsley|
- Season lamb well, then toss in the almond flour. Heat lard in a heavy-based pot and brown the lamb. Remove and drain on paper towel.
- Remove excess fat from the pot; dice and add the onion and sauté until soft. Add the garlic, anchovies and caper berries, and sauté for another minute. Return the lamb to the pot, sprinkle over the chilli flakes and stir in the tomatoes, chicken stock and wine. Dice the olives and add them to the pot. Place the lid on the pot and simmer for 2 hours.
- Remove lid, add the vine tomatoes and continue to cook over a low heat, covered, for another 20 minutes, or until vine tomatoes are softened. Season and stir through the chopped parsley.
- To serve: Sprinkle with extra parsley. For more delicious recipes buy Volume 2 here