Lamb in Spicy Tomato Sauce with Peppers
Serves 2-4 (depending on size of Lamb Steaks)
Another recipe that uses the Pasta Sauce base. If you do not have all three colours of peppers, just use one although orange or yellow looks nicer.
Serve with rice or potatoes and a side helping of vegetables
Ingredients
2-5 lamb steaks
½ red pepper, ½ green pepper, ½ yellow or orange pepper, all sliced into strips
3 or 4 medium mushrooms, sliced
1-2 chillies, sliced in half (remove seeds if you want a milder flavour)
275 ml prepared pasta sauce
2 tbsp oil
1 red onion, sliced
1 white onion, sliced
1 beef stock cube
2 tbsp tomato purée
Glug of red wine (optional)
2 cloves of garlic, crushed
1 tbsp mixed herbs (or 3 tbsp fresh if you have it)
Seasoning
Bay leaf (optional)
Method
- Heat the oil on a medium heat and brown the lamb, turning it once. Remove and keep warm in an oven proof dish
- Fry the onions, garlic, chillies and peppers in the same pan for about 3 minutes
- Dissolve the stock cube in 130 ml of boiling water
- Add the pre-prepared pasta sauce
- Add the tomato purée and stir well
- Add the wine and bring to the boil
- Pour the entire contents over the lamb steaks. A bay leaf may be added at this stage if you have one
- Place in a pre-heated oven at 180C or Gas Mark 6 and cook for about 40 minutes or until the meat is tender
