Lamb In Rose Wine

• 3 tablespoons vegetable oil
• 1 pound boneless lamb cubed
• 1 tablespoon sugar
• 2 shallots peeled and halved
• 1 red pepper seeded and cut into chunks
• 8 ounces baby eggplant halved
• 4 ounces baby carrots peeled
• 1 1/4 cups lamb stock
• 3/4 cup wine rose
• 2 tablespoons rosemary leaves fresh
• 1 tablespoon cornstarch blended with 1 tbsp water
• 1 zucchini sliced
• 4 ounces baby corn halved
• 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, sugar, shallots, red pepper, baby carrots, lamb stock, wine rosue, rosemary, cornstarch, zucchini, corn halved, crueme fraueeche

Taken from www.yummly.com/recipe/Lamb-in-Rose-Wine-1400909 (may not work)