Minted Lamb in Red Wine
3 - 4 lamb fillets
4 onions, chopped
4 bacon rashers, chopped
1/2 cup plain flour
1 bottle red wine
3 cups beef stock
1/3 cup chopped mint
1 tblspn mint jelly
1/4 cup tomato paste
1/3 cup chopped parsley
2 x 400g cans tomatoes
Cut lamb into bite sized cubes.
Heat butter in pan, saute until soft and remove from pan.
Add bacon to the pan and cook - drain on absorbent paper.
Add sufficient lamb to hot pan to cover the base in a single layer.
Cook on high heat until brown all over - repeat with remaining lamb.
Place onions, bacon and lamb in a large oven-proof dish.
Blend 2 cups of the wine with the flour - consume the rest of the wine at your leisure.
Stir in blended flour and wine, stock, mint jelly, tomato paste, parsley and undrained crushed tomatoes.
At this stage the casserole can be frozen for later consumption - or just left in the fridge for tomorrow night.
Cover dish and bake in moderate oven for 2 1/2 to 3 hours; stir two or three times while cooking.