Lamb In Rose Wine

• 3 tbsp vegetable oil
• 1 lb boneless lamb, cubed
• 1 tbsp sugar
• 2 None shallots, peeled and halved
• 1 None red pepper, seeded and cut into chunks
• 8 oz baby eggplant, halved
• 4 oz baby carrots, peeled
• 1 1/4 cups lamb stock
• 3/4 cup rose wine
• 2 tbsp fresh rosemary leaves
• 1 tbsp cornstarch blended with 1 tbsp water
• 1 None zucchini, sliced
• 4 oz baby corn, halved
• None None Creme fraiche, to serve

1. Heat oil in a large saucepan on medium-high heat. Add the lamb and sprinkle with sugar. Cook for 10 mins, stirring occasionally, until golden brown.
2. Add shallots, pepper, eggplant, carrots. Cook for 3 mins.
3. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer for 20 mins until lamb is tender. Season to taste. Stir in creme fraiche.

vegetable oil, boneless lamb, sugar, shallots, red pepper, baby eggplant, baby carrots, lamb stock, rosue wine, rosemary, cornstarch, zucchini, baby corn, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/28796 (may not work)