Ingredients
2 kg Australian lamb shoulder, boned and cleaned50 ml soya oil
10 g 'deer hunter' spices
300 g aromatic garnish
750 ml Australian red wine
750 ml lamb stock
600 g ziti pasta, cooked al dente
300 g green beans, blanched and cut into strips
500 g carrots, blanched and cut into strips
500 g white cabbage, blanched and cut into strips
400 g bell peppers
50 ml olive pil
150 g 'patole' gourd, blanched and sliced
100 g bechamel sauce
150 g cheddar cheese, grated
15 g 'wild harvest' coffee
50 g 'achard' mixed spices
50 ml olive oil
Description
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