Meal Mix Spanish Lamb
Heating time: 1 hour 40 minutes
Heating temperature: 160`c
Heating mode: OvenDownload PDF
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | kg | Lamb, ragout (stew/ goulache cuts) |
| 70.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 25.00 | ml | Oil, Sunflower |
| 600.00 | g | Onions, red |
| 192.00 | g | KNORR Spaghetti Bolognaise 6 x 960g |
| 1.30 | l | Water |
| 250.00 | ml | Sherry |
| 250.00 | ml | Orange juice, fresh |
| 1.00 | pc | Oranges |
Preparation
1. Preheat oven to 160`c
2. Heat marvello and oil in a pan, add diced lamb and cook 3-5 minutes.
3. Remove with a slotted spoon and place in a casserole dish.
4. Add onion to the pan and cook. Stir in the bolognaise mix, water and cumin and cook for 2 minutes.
5.Stir in the combined sheryy and juice, stirring until mixture is smooth.
6. Allow to boil and thicken, stirring continuously.
7. Remove from heat and add the orange rind from the one orange.
8. Pour over meat and stir.
9. Cover and cook for 1 hour 15 minutes or until meat is tender.
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