Ingredients:
4 shoulder lamb chops
1 large onions ( chopped and diced)
4 garlic cloves ( crushed)
1 large carrots ( sliced)
1 cup peas
150 -160 g pasta sauce ( tomato)
2 teaspoons stock
1 cup hot water ( or more)
1 dash salt
1 dash pepper
1 pinch oregano
potatoes, halfed and boiled
Directions:
Preheat oven to 180 C.
Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
Remove from heat and transfer into casserole dish.
Add peas.
Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
Bake in oven for at least two and a half to three hours at 180 C Check after one and a half hours, stir through, add water/base if necessary.
Serve with boiled potatoes.
Servings: 4
Time preparation: 20 min.
Time total: 170 min.