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Chop lamb into 2cm cubes and fry in a hot pan with oil until all sealed, then toss in the bay leaf, onion, celery, carrot, chilli, garlic, capers and anchovy and fry until softened.
Pour over the red wine and boil.
Once the red wine has boiled pour in the tomatoes and water then simmer with a lid for 40 minutes. Season with salt and pepper to taste
Serve with pasta.
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