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Spring Time Lamb Casserole

Microwaverina's picture
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.
Ingredients
  French onion soup 30 Gram
  Plain flour 1⁄4 Cup (4 tbs)
  Lamb 750 Gram, cubed
  Spring onions 4 , quartered
  Carrots 2 , thinly sliced
  Chicken stock 1 Cup (16 tbs)
  Canned corn kernels 310 Gram, drained
  Celery stick 2 , finely chopped
  Sour cream 300 Milliliter
Directions

1.
Combine French onion soup mix and flour in a 2-3-litre casserole.
Toss the lamb in flour mixture, coating thoroughly.
2.
Add onions and carrots, stir in chicken stock and mix well.
3.
Cover and cook for 1 1/2 hours on SLOW COOK, stirring twice during cooking.
4.
Add corn, celery and sour cream; mix well.
5.
Cook for a furtner 30 minutes on SLOW COOK.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Interest: 
Spring, Everyday
Servings: 
4

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