Ingredients
225g/8oz tomatoes, peeled and chopped
1 large onion, peeled and sliced into thin wedges
3 tbsp stock
2 bay leaves
350g/12oz lean lamb, cut into strips
350g/12oz closed cap mushrooms, halved
225g/8oz carrots, peeled and cut into thick sticks
2 tbsp capers
2 tbsp tomato purée
Method
1. Place the tomatoes, onion, stock, bay leaves and lamb in a large frying pan.
2. Bring to the boil, cover and simmer for 5 minutes.
3. Add the mushrooms and carrots and cook for 10 minutes.
4. Stir in the tomato purée and capers.
5. Cook uncovered, over a high heat for 2-4 minutes to reduce some of the liquid.
6. Remove the bay leaves before serving.
