(2-3 portions)
Mise en Place
- 10 tbsp. olive oil
- 1 red diced onion
- 550 g ground lamb (from lamb goulash)
- 4 finely chopped fresh garlic cloves
- 2 tsp. fresh chopped rosemary
- 1 ½ tsp. maple syrup (Canada Grade A, Dark, Robust Taste)
- 170 ml Fino sherry
- 2 tbsp. tomato paste (triple concentrated)
- ground spice mix
- 1 tsp. Whisky peppercorns
- 12 juniper berries
- ½ tsp. salt
- 1 tsp. umami seasoning (AJI-NO-MOTO)
- 1 dried bird’s eye chili
- 400 g canned chopped tomatoes (Mutti)
Cooking Time
4 hours total
- 30 minutes preparation
- 3 × 30 minutes simmer and stir
- 2 × 60 minutes at least rest in between