Eat Like an Olympian: Braised Lamb in Tomato and Olive Sauce

Succulent lamb braised in a hearty tomato base – a rich dish that won’t leave you feeling guilty. (Good for five servings)

Succulent lamb braised in a hearty tomato base – a rich dish that won’t leave you feeling guilty. (Good for five servings)

Ingredients

  • 500g Lamb Leg (Boneless, cut into 30g cubes)
  • 20g Black Olives (Ripe, pitted and sliced)
  • 30g Western Seven Spice Powder
  • 1 Bay Leaf
  • 50g Tomato Puree
  • 120g Canned Tomato (In whole)
  • 3g Fresh Thyme
  • 8 White Onions
  • 100g Leek
  • 100g Carrots
  • 100g Celery
  • 100g Plain Flour
  • 200ml Water
  • 30ml Salad Oil
  • Salt (Granulated)
  • White Pepper (Powder)

Method

  1. Season lamb with seven spice powder and coat with flour.
  2. On a moderate heat, add 20ml of salad oil into a stewing pot. Sear lamb cubes on all sides.
  3. Add in bay leaf, onions, celery, leek and carrots. Continue to stir every 2 minutes for about 10 minutes.
  4. Add the remaining 10ml of canola oil to the pan and under medium heat, sweat the garlic and the onions till translucent.
  5. Add fresh thyme, canned tomatoes and water. Leave to simmer for 11/2 hours till tender, stirring once in a while.
  6. Season with salt and pepper.
  7. Add olives before serving.

Per Serving 139 cals, 6g fat, 18.4g protein, 2.6g carbs

DID YOU KNOW?
Come Games day, close to 21,000 meals will be prepared daily for 5500 athletes and officials from 205 countries. “Singapore Flavour” is a special treat for athletes to sample authentic local hawker fare that has not been modified to meet their nutritional requirements.

Art Direction by Jasmine Tan
Photography by John Heng

Recipes by Kenneth Francisco
Head of Food and Beverage & David Leong
Head of Catering for the Youth Olympic Village

See the other 2 recipes - Seafood Ragout Delight and Yoghurt & Granola Craze!

  • POSTED ON
    Jul 6, 2010
  • TEXT BY
    Kenneth Francisco
  • PHOTOS BY
    John Heng
  • ART DIRECTION BY
    Jasmine Tan
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