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.