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Sticky Lamb Stew
With this rich and delicious stew on the menu, you’ll be looking forward to winter.  It’s best served with some steamed fresh greens and mashed potatoes or crusty wholemeal bread to soak up the juices

Ingredients
• 1 1/2 Tbsp olive oil
• 750g lean lamb, diced
• 1 medium carrot, peeled and diced
• 1 large onion, diced
• 1 cup red wine
• 2 cups no salt added beef stock
• 1/2 cup prunes, halved
• 1 1/2 Tbsp low sodium tomato paste
• 2 tsp red wine vinegar
• 1 Tbsp fresh sage, chopped

Method
1 Heat a large frying pan with the oil and brown the lamb over a medium to high heat
2 Remove the browned lamb from the pan and add the onions, carrots and garlic, reduce the heat and sauté slowly until lightly browned and translucent
3 Return the lamb along with the remaining ingredients to the pan
4 Cover and cook slowly for approximately 2 hours or until the lamb is tender
Remove the lid and reduce the sauce to a desired consistency

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