Lamb Casserole Recipe
Ingredients
| Lamb | 2 Pound | |
| Oil | 1/4 Cup (16 tbs) | |
| Onions | 2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Peas | 1/2 pound | |
| String beans | 1/2 pound | |
| Carrots | 6 , scraped | |
| Cauliflower | 1/2 | |
| Stewed tomatoes | 3 Cup (16 tbs) | |
| Red wine | 1/4 Cup (16 tbs) |
Directions
1. In a skillet heat the oil and brown the lamb on all sides.
2. Add onions and garlic and heat until onions are soft.
3. In a separate saucepan blanch the peas, string beans, carrots, and cauliflower.
4. In a 2-quart casserole combine the wine, tomatoes, and meat and bake in a 325°F oven for 1 hour.
5. Add the vegetables and continue cooking covered for another 15 minutes.
2. Add onions and garlic and heat until onions are soft.
3. In a separate saucepan blanch the peas, string beans, carrots, and cauliflower.
4. In a 2-quart casserole combine the wine, tomatoes, and meat and bake in a 325°F oven for 1 hour.
5. Add the vegetables and continue cooking covered for another 15 minutes.
Chef
