- Freezable
- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 500g boneless lamb leg
- 1 large onion, diced
- 2 garlic cloves, finely diced
- 300g button mushrooms, sliced
- 3 tbsp tomato puree
- 1 tsp ground paprika
- 1 tbsp fresh rosemary, finely diced
- 80g green olives
- 200ml red wine
- 1 large red cabbage, roughly chopped
- 1 pink lady or gala apple, thinly sliced
- ½ red onion, thinly sliced
- 6 whole cloves
- ½ orange, juiced
- 2 tbsp apple cider vinegar
- 100ml water
Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
In a large, non-stick frying pan, heat the butter and oil over medium-high heat. Fry the meat until browned all over, place in a baking tray, and set aside.
Step 3
Using the same frying pan, fry the onion and garlic, until softened.
Step 4
Add the mushrooms, tomato puree, paprika, rosemary, olives, and wine, and cook for a further 5mins.
Step 5
Cover the meat with the wine sauce and cook in the oven for 40-50mins (depending on your preference and the thickness of the meat).
Step 6
While the meat is cooking, prepare the braised cabbage.
Step 7
Add the cabbage, apple, onion, cloves, orange, vinegar, and water to a large, non-stick saucepan, and cook with a lid on for 45mins-1hr, stirring occasionally. 10-15mins before the cabbage is finished, take the lid off to reduce the liquid.
Step 8
Serve the meat with cabbage and your preferred vegetable sides.
