Spring Time Lamb Casserole
|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|
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.