Lamb In Rose Wine - cooking recipe

Ingredients

3 tbsp vegetable oil
1 lb boneless lamb, cubed
1 tbsp sugar
2 None shallots, peeled and halved
1 None red pepper, seeded and cut into chunks
8 oz baby eggplant, halved
4 oz baby carrots, peeled
1 1/4 cups lamb stock
3/4 cup rose wine
2 tbsp fresh rosemary leaves
1 tbsp cornstarch blended with 1 tbsp water
1 None zucchini, sliced
4 oz baby corn, halved
None None Creme fraiche, to serve

Preparation

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.
Add shallots, pepper, eggplant, carrots. Cook for 3 mins.
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.