This spring time lamb casserole is a lovely and creamy casseroel prepared with tender cubed lamb. Slow cooked in chicken stock with onions, carrots corn and celery with sour cream, the sprintime lamb casserole can be served with rice and is quite filling and savory. Adapted from Sharp Microwave and Convection Cookbook.
French onion soup
1⁄4 Cup (4 tbs)
750 Gram, cubed
4 , quartered
2 , thinly sliced
1 Cup (16 tbs)
Canned corn kernels
310 Gram, drained
2 , finely chopped
Combine French onion soup mix and flour in a 2-3-litre casserole.
Toss the lamb in flour mixture, coating thoroughly.
Add onions and carrots, stir in chicken stock and mix well.
Cover and cook for 1 1/2 hours on SLOW COOK, stirring twice during cooking.
Add corn, celery and sour cream; mix well.
Cook for a furtner 30 minutes on SLOW COOK.