Roll the lamb in the gluten flour and season with salt and pepper. Sweat the meat in hot oil in a thick bottom pan until browned, once ready remove and set aside. Fry the vegetables in the same oil until slightly browned, stir in the spices and allow toasting. Add the meat back to the pot and stir in the tomato paste, cook for a few minutes further. Pour in the wine and anisette, allow evaporation, top up with enough stock and simmer for 1 hour. To make the ross il-forn; combine all the ingredients together, pour into a greased mould and bake for 15 minutes or until set.

Serves 2

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