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Lamb Casserole

Western.Chefs's picture
  Oil 3 Tablespoon
  Leeks 2 , trimmed, washed and sliced
  Carrots 10 Ounce, sliced (300 Grams)
  Button onions 16 , peeled
  Celery stick 2 , trimmed and sliced
  Lamb fillet 2 1⁄2 Pound, cut into 1 inch pieces (1.25 Kilograms)
  Cornflour 1 1⁄2 Ounce (40 Gram)
  Chicken stock 2 Pint (1.2 Liters)
  Tomato puree 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Bay leaves 2 (To Garnish)

Preheat the oven to Gas 4, 350°F, 180°C.
Heat the oil in a large frying pan.
Fry the vegetables for 2 mins then transfer to a large casserole.
Fry the lamb until lightly brown, drain.
Transfer to casserole.
Blend the cornflour with the stock and pour into a pan.
Gradually bring to the boil and simmer for 2 mins until thickened.
Stir in the tomato puree and seasoning.
Pour into the casserole and mix.
Cover and cook in the oven for 1 1/2 hrs or until meat is tender.
Garnish with bay leaves.

Recipe Summary

Main Dish

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