Relish – Food & Home Magazine
Warm up with slow-cooked lamb shoulder with stout and farro. Perfect for a comforting meal on chilly nights.
Ingredients
- 1 large onion, cut in half and
- thinly sliced
- 60ml (¼ cup) vegetable oil
- 2 large pickled cucumbers, finely
- chopped
- 180ml (¾ cup) tomato sauce
- 125ml (½ cup) mild mustard
- 30ml (2 tbsp) Worcestershire sauce
- a pinch of pouring salt
- a pinch of fine black pepper
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