Eastern lamb casserole
2 servings
Ingredients
| Quantity | 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 pur‚e; (1tbsp) |
| 1 | Knorr Lamb stock cube; dissolved in 450ml | |
| ; (16fl oz) boiling | ||
| ; water | ||
| Salt and freshly ground black pepper | ||
Directions
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.