Spicy lamb casserole

Yield: 4 servings

Measure Ingredient
1 tablespoon Oil
1 \N Onion; chopped
2 \N Cloves garlic; crushed
375 grams Boneless lamb; cubed (12oz)
1 tablespoon Mild curry powder
2 teaspoons Cumin
2 teaspoons Garam masala
300 grams Farmhouse vegetable mix; (10oz)
1 \N 400 g can chopped tomatoes
300 millilitres Lamb stock; ( 1/2 pint)
2 tablespoons Tomato puree
2 tablespoons Fresh coriander; chopped
\N \N Salt and freshly ground black pepper

Heat the oil in a large saucepan. Add the onion, garlic and lamb and cook for 5 minutes until browned.

Add the spices, cook for 1 minute then add the mixed vegetables, tomatoes, stock, tomato puree, coriander and seasoning.

Bring to the boil, cover and simmer for 45 minutes until the lamb is tender.

Serve with rice or potatoes.

Converted by MC_Buster.

NOTES : A winter warmercan be made using fresh or frozen lamb and any vegetable combination.

Converted by MM_Buster v2.0l.

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