|Middle neck of iamb||1 Kilogram|
|Plain flour||30 Milliliter|
|Baby carrots||225 Gram|
|Canned chopped tomatoes||400 Gram|
|Bisto powder||15 Milliliter|
|Cold water||250 Milliliter|
|Soured cream||125 Milliliter|
|Corn flour||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Middle neck of lamb joints make an excellent and economic casserole.
This one-pot meal freezes well, but do not add the soured cream until you have defrosted it ready for eating.
You can also make this the day before it is needed, keep it in the refrigerator overnight and then reheat it and add the soured cream the following day.1.
Divide the meat into joints.
Mix together the flour and paprika and coat the lamb.
Heat the oil and butter in a frying-pan and quickly brown the lamb on both sides.
Lift it out with a draining spoon and transfer to a large casserole.
Add a little more oil to the pan if necessary and fry the onions and carrots until lightly browned.
Transfer to the casserole.
Add any flour left on the plate to the pan, pour in the tomatoes and add the Bisto Powder and cold water.
Bring to the boil, stirring, lower heat and simmer uncovered for 5 minutes; remove from the heat.
Preheat the oven to 180Â°C/350Â°F/Gas Mark 4.
Add the potatoes to the casserole and pour in the tomato mixture from the frying-pan.
Cover the casserole and cook in the oven for 1 1/2 hours, or until lamb is tender.
Lift the meat and vegetables from the sauce and place them in a serving dish.
Skim any fat from the surface of the sauce.
Beat together the soured cream and cornflour until smooth.
Place the casserole on the heat if flameproof, or transfer the sauce to a frying-pan and set over the heat.
Stir in the soured cream and bring the sauce back to the boil, stirring constantly.
Simmer for 1 minute and then pour over the lamb and vegetables and serve sprinkled with the chopped parsley.