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Ingredients
US|METRIC
4 SERVINGS
- 2 kilograms shoulder of lamb
- olive oil
- salt
- pepper
- 2 red onions (Large Peeled and sliced)
- 3 cloves garlic (sliced)
- 3 stems thyme
- 2 stems rosemary
- 1 chicken stock pot
- 1 lamb (/Beef stock pot)
- 500 mL boiling water
- 3 Tbsp. red currant jelly
- 375 grams frozen peas
- 1 packet onions
- 1 handful panko breadcrumbs
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