500 g (17.64 oz) stewing lamb (chops, ribs, cubes of meat – not too fatty)
125 ml (½ cup) Ruby Port
400 g (14.1 oz) Peppadew® Green Pepper and Garlic Pasta Sauce
Fresh rosemary sprigs
1 litre lamb stock
170 g (½ cup) lentils, washed and hard bits picked out
60 ml (¼ cup) cream or a little Greek yoghurt, to serve
Thinly sliced red onion, to serve
In a large saucepan, brown the lamb to render out some of the fat. Discard fat, and set lamb aside.
Deglaze the pan with the Port, then add back the lamb and the Peppadew® Green Pepper and Garlic Pasta Sauce. Add rosemary sprigs and half the stock. Simmer for 1 hour.
Add the remaining stock (heated) and the lentils. Cook until tender. Adjust seasoning, stir through cream, if using, or serve with a little red onion and Greek yoghurt on top.
You may need to add more stock, depending on what type of lentils you use.