Steen­berg Neb­bi­olo 2007 –

House and Leisure Food - - FRONT PAGE -

2T olive oil 3 onions, thinly sliced 4 cloves gar­lic, crushed 6 an­chovy fil­lets 250ml chicken stock 1.2kg lamb shoul­der, boned,

cut into 5cm pieces 180g shelled peas 1T fresh oregano,

coarsely torn 500g English spinach crusty bread to serve

Serves 4

Heat the oil in a saucepan, add the onion and cook over a medium heat for about 10 min­utes, un­til soft. Add the gar­lic and an­chovies and cook for a fur­ther one or two min­utes, un­til the an­chovies dis­solve. Add the stock and lamb, bring to a sim­mer, skim­ming the scum off the sur­face. Re­duce the heat to low, cover and sim­mer for about two and a half hours, stir­ring oc­ca­sion­ally, un­til the lamb is ten­der. Add the peas and oregano and sim­mer un­til ten­der. Stir in spinach, and leave for about a minute un­til wilted. Serve im­me­di­ately with bread.

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