astray recipes: Eastern lamb casserole

Categories: Waitrose1
Yield: 2 servings

Measure	Ingredient
1	340 g pack Waitrose New Zealand Diced
	; Lamb
30 millilitres	Plain flour; (2tbsp)
30 millilitres	Olive oil; (2tbsp)
2	Cloves garlic; crushed
1 large	Onion; sliced
10 millilitres	Bart Spices ground coriander; (2tsp)
1¼ millilitre	Bart Spices turmeric; ( 1/4tsp)
1¼ millilitre	Cayenne pepper; ( 1/4tsp)
15 millilitres	Fresh oregano; chopped (1tbsp)
1	400 g can chopped tomatoes
15 millilitres	Tomato purＦ; (1tbsp)
1	Knorr Lamb stock cube; dissolved in 450ml
	; (16fl oz) boiling
	; water
	Salt and freshly ground black pepper

Toss the lamb in the flour. Heat the oil in a large flameproof casserole dish, add the lamb and cook for 2-3 minutes or until brown. Add the garlic and onion and cook for 3-4 minutes or until soft.

Add remaining ingredients. Cover and place in a preheated oven 170øC, 325øF, gas mark 3 for 2 hours or until tender. Alternatively, cook gently on the hob on the lowest heat for 2 hours or until tender.

Serve on warmed plates with Basmati rice and chargrilled aubergine.

Converted by MC_Buster.

NOTES : A deliciously warming, spicy one-pot dish that's quick to prepare.

The combination of herbs and spices makes this casserole spicy but not hot.

Serve it with rice or creamy mashed potato.

Converted by MM_Buster v2.0l.

eastern lamb casserole