Ingredients
- Servings: 4
- 5 ml olive oil
- 300 ml lamb stock
- 300 ml red wine
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon red currant jelly
- 1/2 teaspoon dried rosemary
Recipe
- 1 gently fry onion and garlic in oil until soft.
- 2 add stock and wine and bring to the boil.
- 3 simmer uncovered for 20 minutes to reduce.
- 4 add rosemary and redcurrant jelly, stir until disolved.
- 5 serve immediately.
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