Yield: 2 servings
|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 pure; (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.