Rosemary scented lamb stew

Makes 100 portions

Ingredients

• 12kg lamb, diced
• 300g butter
• 1 kg onions, diced
• 4 cups tomato puree
• 5 L red wine
• 8 bayleafs
• 10 cloves of garlic, crushed
• 40g freshly chopped rosemary
• 5 L meat stock
• salt and pepper

Method

Sweat all the ingredients in the butter except for the meat stock and the red wine.

Pour in red wine and reduced by half.

Pour in the meat stock and simmer for about 45 minutes or until meat is tender.

Thicken the lamb stew and season with salt and pepper.