Lamb and lemon casserole

Yield: 1 servings

Measure Ingredient
1 kilograms Cubed lamb
¼ cup Lemon juice
2 tablespoons Olive oil
1 large Onion; diced
2 \N Cloves garlic; crushed
1½ tablespoon Flour
1 \N Sprig thyme
2 tablespoons Tomato paste
1 cup Red wine
1 cup Lamb or chicken stock
\N \N Salt and pepper to taste

1. pre-heat oven to 180deg.C. Place lamb in a bowl and pour over the lemon juice. Stir to coat the lamb and leave 1 hour.

2. Drain meat and pat dry. Heat oil in a large enamelled cast-iron casserole and add the meat and brown evenly. Depending on the size of the pot, this may be done in batches. Remove with a slotted spoon and set aside.

3. Saute the onions and garlic until the onion is transparent. Stir in the flour and cook 1 minute. Add tomato paste, wine and stock and mix until smooth. Add remaining ingredients, cover, and transfer to the oven to continue to cook for about 1 hour or until the meat is tender.

Converted by MC_Buster.

Per serving: 556 Calories (kcal); 28g Total Fat; (58% calories from fat); 5g Protein; 39g Carbohydrate; 0mg Cholesterol; 420mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3½ Vegetable; ½ Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Similar recipes