200g lamb fillets
125g canned chickpeas, rinsed & drained
60g chargrilled capsicum, sliced thinly
1/2 small red onion, chopped finely
1 large tomato (220g), chopped finely
1/4 cup loosely packed fresh mint leaves
2 tbsp lemon...
The recipe was made by a good friend of mine who is an excellent chef and food blogger and I love the tender and succulent meat that comes from slow cooking the lamb shoulder for 3 hours, it is amazing and melts in your mouth. You can serve it hot...
2 garlic cloves, crushed
1 carrot, diced
1 medium onion, diced finely
extra virgin oil
1 celery stick, diced
1/2 kg lamb mince
1/2 cup of dry white wine
1 cup beef stock
3 tbsp Spoonfed Foods Lamb Jam, plus extra for layering
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