Lamb Casserole Recipe
Ingredients
| Oil | 3 Tablespoon | |
| 2 leeks, trimmed, washed and sliced | ||
| 10 oz/300 g carrots, sliced | ||
| 16 button onions, peeled | ||
| Celery stick | 2 , trimmed | |
| 2 1/2 lb/1.25 kg lamb fillet cut into 1 in/2.5 cm pieces | ||
| 1 1/2 oz/40 g cornflour | ||
| 2 pints/1.2 litres chicken stock | ||
| Tomato puree | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Bay leaves to garnish | ||
| Salt | To Taste | |
Directions
Preheat the oven to Gas 4, 350°F, 180°C.
Heat the oil in a large frying pan.
Fry the vegetables for 2 mins then transfer to a large casserole.
Fry the lamb until lightly brown, drain.
Transfer to casserole.
Blend the cornflour with the stock and pour into a pan.
Gradually bring to the boil and simmer for 2 mins until thickened.
Stir in the tomato puree and seasoning.
Pour into the casserole and mix.
Cover and cook in the oven for 1 1/2 hrs or until meat is tender.
Garnish with bay leaves.
Heat the oil in a large frying pan.
Fry the vegetables for 2 mins then transfer to a large casserole.
Fry the lamb until lightly brown, drain.
Transfer to casserole.
Blend the cornflour with the stock and pour into a pan.
Gradually bring to the boil and simmer for 2 mins until thickened.
Stir in the tomato puree and seasoning.
Pour into the casserole and mix.
Cover and cook in the oven for 1 1/2 hrs or until meat is tender.
Garnish with bay leaves.
Chef
