- In a medium-sized cast iron saucepan, heat the olive oil and fry the onion for five minutes until it is golden. Add the garlic and fry again for another minute or two.
- Add the lamb and cook with the onion. Stir in the tomato puree, add the stock, tinned tomatoes and season with sea salt and black pepper. Turn down the heat and let it simmer for ten minutes.
- Add the peas and cook for a further four or five minutes.
- At the very end, stir through some torn, fresh mint and serve with tagliatelle (or another pasta of your choice) and lots of parmesan cheese.
Recipe from Quality Meat Scotland
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A winter warmer with less of the calories
400g Scotch Lamb, leftover, cut into small cubes or shredded 15ml (1tbsp olive oil) 1 onion, diced 1 clove garlic, crushed 1 teaspoon tomato puree 100ml (1/4 pint) stock or water 400g tin peeled plum tomatoes Sea salt and freshly ground black pepper 250g frozen peas 2 tbsp fresh mint, torn
Time: 15 minutes Serves: 4 Nutrition: n/a