With the unmistakeable flavour of fresh oregano this succulent lamb stew served on a bed of pillowy gnocchi is a classic winter warmer if we’ve ever seen one!
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Ingredients
Method
1.Chop the lamb coarsely. Heat oil in a large saucepan; cook the lamb, in batches, until browned. Remove.
2.Meanwhile, peel and thickly slice onions. Cook in pan, stirring, until softened. Peel and thinly slice garlic, add to pan with dried oregano and cinnamon. Cook, stirring, until fragrant.
3.Return the lamb to the pan with undrained tomatoes, stock, paste and sugar; bring to boil. Reduce heat; simmer, covered, for 2 hours, stirring on occasion.
4.Uncover; bring to the boil. Boil, uncovered, for 10 minutes. Stir in gnocchi; cook, uncovered, for about 5 minutes or until gnocchi is tender and sauce is thickened. Season to taste.
5.Serve with parmesan cheese and oregano.
Suitable to freeze without gnocchi. Not suitable to microwave.
Note
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