INGREDIENTS
1 cup
Beef/lamb stock
1 kg
Lamb shoulder
1 kg
Baking/fluffy potatoes
2 cups
Cauliflower florets
6
Garlic cloves, skin on
4
Garlic cloves
1
Onion
1
Red onion
2
sprigs Rosemary, fresh
2
Egg yolks
2 tsp
Tomato paste
1 1/2 cups
Cake/all purpose flour
1
Salt
2
Salt & pepper
1 cup
Semolina
1 cup
Red wine
1
X 400g can chopped tomatoes