1.5kg boned Prime Dorper Lamb shoulder cut into large cubes
1 large brown onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon chilli flakes (optional)
6 anchovies, chopped
1 bunch silverbeet, shredded
1 bunch broccolini, cut into 3 crossways
175g green beans, trimmed
400g can chopped tomatoes
1 cup water
Freshly ground black pepper
1 tablespoons lemon juice
Mashed potato to serve
Heat a little olive oil in a heavy based pan and add lamb in batches, cooking over a high heat until lightly browned. Remove lamb from pan.
Add a little extra oil to the same pan and add onion, garlic, chilli and a pinch of salt. Cook, stirring, for 10 minutes or until soft and transparent.
Add anchovies and cook over a low heat until they have dissolved into oil. Return lamb pieces to pan and add silverbeet, broccolini, beans, undrained tomatoes and water. Simmer, covered, for 1 hour. Check braise at 45 minutes and remove lid to allow sauce to thicken if too there is too much liquid.
Adjust seasoning with salt and pepper, stir in lemon juice and serve with mashed potato.
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