Lamb Casserole
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Servings | 4
450g lamb fillet/lamb chunks
spray oil
1 large onion, chopped
1 Potato, chopped
1 Leek, sliced
4 carrots, sliced
2 cloves garlic, crushed
450ml lamb stock
2 tbsp fresh oregano
salt and black pepper
400g can chopped tomatoes
Preheat oven to 180*C/gas mark 4/fan oven 160*C.
Cut lamb into chunks and remove any fat.
Spray a casserole dish with oil, add lamb and fry for 5 minutes.
Add onion, carrots, leeks and garlic, fry for 3 minutes.
Blend in stock and bring to the boil.
Remove from heat; add the tomatoes, potatoes, oregano and seasoning.
Cover and bake for 1 hour 30 minutes or until the lamb is tender.
Thicken with some cornflour at end if you prefer a thicker sauce
- remember to use from points allowance.
Servings | 4
450g lamb fillet/lamb chunks
spray oil
1 large onion, chopped
1 Potato, chopped
1 Leek, sliced
4 carrots, sliced
2 cloves garlic, crushed
450ml lamb stock
2 tbsp fresh oregano
salt and black pepper
400g can chopped tomatoes
Preheat oven to 180*C/gas mark 4/fan oven 160*C.
Cut lamb into chunks and remove any fat.
Spray a casserole dish with oil, add lamb and fry for 5 minutes.
Add onion, carrots, leeks and garlic, fry for 3 minutes.
Blend in stock and bring to the boil.
Remove from heat; add the tomatoes, potatoes, oregano and seasoning.
Cover and bake for 1 hour 30 minutes or until the lamb is tender.
Thicken with some cornflour at end if you prefer a thicker sauce
- remember to use from points allowance.
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