Tuesday, 7 October 2014


Oil spray
1 brown onion, diced
3 carrots, diced
3 celery sticks, diced
3 cloves garlic, minced
100g potato diced
300g lean lamb steak, diced 
800g diced tin tomatoes
8 cups salt reduced chicken stock
1 zucchini, diced
420g can five bean mix, drained and rinsed 
1 cup cabbage, shredded
1 cup Risoni pasta

In large pot, spray a little oil to coat.  Brown lamb and remove from pot.   Add onion, carrots, celery and garlic and sauté for 3 minutes until onions are translucent and vegetables are starting to soften.  Add potato and cook for further 2 minutes stirring occasionally.  Add canned tomatoes and chicken stock and add back in the lamb.  Bring to boil then reduce to a simmer for 25 minutes stirring occasionally.  Add in drained beans, zucchini and cabbage.  Cook for 10 minutes.  Add Risoni pasta and cook until soft.  Stir pot every couple of mins so Risoni doesn't stick to pot.  Season with salt and pepper to taste.  

We like to served with Parmesan cheese on top and crusty bread on side.

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