Recipe by Wendy's Kitchen
Just got this in our local paper. Looks delicious will try very soon. - UPDATE I made this and it was delicious - very good flavour - however the amount of sauce was way too much - so I would suggest only 1 cup wine and only 2 cups beef stock.
- 1 teaspoon coriander seed
- 1 tablespoon cumin seed
- 1 tablespoon fresh rosemary, chopped
- olive oil
- 2 kg leg of lamb
- sea salt
- fresh ground pepper
- 3 tablespoons flour
- 3 garlic cloves, chopped
- 2 onions, chopped
- 150 ml white wine vinegar
- 1 cup honey
- 2 cups dry white wine
- 1 kg overripe tomatoes, chopped
- 1 1⁄2 liters beef stock
- 1 teaspoon dried marjoram
Directions See How It's Made
- Crush coriander and cumin seeds with rosemary in 1 tbsp olive oil.
- Rub mixture over the lamb and season with salt and pepper.
- Dust lamb with flour.
- Heat thick bottomed casserole dish with olive oil.
- Add lamb and brown all over.
- Remove meat and using same pan on lower heat add the garlic, onions and a pinch of salt.
- Sweat until onions are soft.
- Add vinegar and honey and let reduce to a syrup.
- Add white wine and simmer 3 minutes.
- Add tomatoes and stock.
- Bring to the boil then return the lamb.
- Cover dish with lid or aluminium foil.
- Place in 180 Degrees C (350 Degrees F) oven for 2 hours. Turn every 30 minutes.
- Remove lid and cook for a further 30 minutes uncovered.
- Skim off fat, taste for seasonings and finish with marjoram.