Ingredients

1 kg Lamb riblets
4 tsp (20 ml) Seven Colours Grill Seasoning™
1 Tbsp (15 ml) Coconut oil
1 Medium onion, chopped
1 tsp (5 ml) Minced garlic
1 Tbsp (15 ml) Worcestershire sauce
2 Tomatoes, grated
½ tsp (2,5 ml) Sugar
1 cube Beef stock
1 cup (250 ml) boiling Water
6 Sundried tomatoes, chopped

Method

Season the lamb riblets with 1 Tbsp (15 ml) Seven Colours Grill Seasoning™.
Heat the coconut oil in a large saucepan over medium-high heat. Sear the riblets until golden brown, then remove and set aside.
To the same pan, add the onion, garlic, 1 tsp (5 ml) Seven Colours Grill Seasoning™, Worcestershire sauce, grated tomatoes and sugar. Cook for about 3 minutes.
Return the riblets to the pan, crumble in the beef stock cube, then pour in the boiling water. Cover and cook for 30-35 minutes, or until the lamb is cooked through and tender.
Stir in the sundried tomatoes and simmer for a further 2 minutes before serving.