|3 tbsp||coconut oil|
|1 tsp||fresh garlic — crushed|
|500 g||lamb strips|
|1 cup||beef stock|
|1 cup||canned chopped tomatoes|
|handful||fresh basil — plus extra to garnish|
|2 sprigs||fresh rosemary|
|salt and black pepper — to taste|
|5-10 ml||xylitol — optional|
|parmesan cheese — to garnish|
|1 cup||mozzarella cheese|
|1 cup||almond flour|
Heat a frying pan and melt the coconut oil. Fry the onions and garlic until cooked. Add lamb strips and brown on all sides.
Add chopped tomatoes, stock, herbs and seasoning and simmer for 60-90 minutes.
Combine the butter and mozzarella and melt in a microwave, making sure it is combined.
Stir in 1 egg and the almond flour. Check the consistency of the dough and only add the other egg if the dough is too stiff to work with. Mix well to form a smooth dough.
Knead the dough on a smooth surface until it is semi stretchy. Form the dough into a long roll and cut into bite size pieces.
Freeze the gnocchi for 10-15 minutes to firm up. Heat a frying pan and fry the gnocchi for about 3-4 minutes on a medium heat.
When the meat is soft, remove it from the heat and serve with the gnocchi. Garnish with fresh basil and Parmesan cheese.
For more #SheepThrills visit www.cookingwithlamb.com. Supported by the Red Meat Industry of South Africa.
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