Eastern lamb casserole

Yield: 2 servings

Measure Ingredient
1 \N 340 g pack Waitrose New Zealand Diced
\N \N ; Lamb
30 millilitres Plain flour; (2tbsp)
30 millilitres Olive oil; (2tbsp)
2 \N 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 \N 400 g can chopped tomatoes
15 millilitres Tomato pur‚e; (1tbsp)
1 \N Knorr Lamb stock cube; dissolved in 450ml
\N \N ; (16fl oz) boiling
\N \N ; water
\N \N 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.

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