Tuscan-inspired lamb round stew

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Got slices of grass-fed Aussie lamb rounds from the grocery last time and I got to make it into stew. It's cooked to tenderness quickly as the cuts were just about half-inch thick. The sauce is worth a wipe with a bread. Add olives to yours, missed here because I run out of jars from my pantry. But I still had a last batch of my onion pickles, I'm still in luck somehow.

500gms lamb round cuts
Tomato paste
dried parsley
Salt & pepper
Pickled onions
2T juice from pickled onions
1t mashed anchovies
2t muscuvado sugar
1T nutritional yeast
Butter
1 C water or broth of choice
100g mushroom with water


Marinate lamb rounds in the next eight ingredients. Let rest in fridge until time to cook.

Melt butter in a dutch oven, brown the meat about 3 minutes on each side. 

Add the marinade, thinned by water. Add the canned/pouched mushroom with water. 

Let cook covered for 15 minutes. 

Serve with rice or bread.





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