¼ Onion Chopped (as tolerated)
Garlic Chopped (as tolerated)
Lamb Fillet (cubed)
3 Carrots cut into chunks
Small tin of Chick Peas
4 Figs
Glass of Red Wine/Port (optional)
Lamb Stock
Oregano
Coriander
Oil
Saute onion and garlic in oil and add meat to seal. Add stock, wine, carrots oregano and coriander. Cook until the meat is tender. Add the chick peas and cut the figs into quarters and cook for a further ½ hour. Serve