A delicious recipe mix with garlic, rosemary and mint for a rich and tender classic lamb casserole.
Potato Starch, Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Flavourings, Salt, Onion Powder, Garlic Powder (4%), Sugar, Yeast Extract, Rosemary (3%), Colours (Plain Caramel, Paprika Extract), Black Pepper, Mint, Thyme, Acid (Citric Acid).
Total content of herbs and spices = 15.8%
No hydrogenated fat, artificial colours or flavourings, added preservatives or MSG.
For OUR RECIPE you will need …
1 sachet Schwartz Classic Lamb Casserole Recipe Mix
1 tbs oil
450g (1lb) lean lamb, diced
1 onion, diced
2 carrots, peeled and diced
300ml (½ pint) cold water
1. Pre-heat oven to 180°C, 350°F, Gas Mark 4.
2. Heat oil, fry lamb for 4-5 minutes. Transfer to a casserole dish. Add onion and carrots and fry for 5 minutes. Transfer to the casserole dish.
3. Mix sachet contents with water and add to casserole dish. Stir, cover and cook for 1-2 hours, or until meat is tender.
4. Serve with new potatoes.
Hints & Tips …
Why not try replacing the carrots with red peppers, adding a 400g tin of chopped tomatoes and reducing the water to 150ml (¼ pint) for a Mediterranean-style casserole. Alternatively, try replacing the lamb with diced beef.
Additional Usage …
Slow Cooker directions: Place lamb, onion and carrots in the cooker. Mix sachet contents with water and add to the cooker. Cook to your slow cooker instructions.
Store in a cool, dry place out of direct sunlight.
Freezing Guidelines …
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 5 minutes, stirring half-way through, or until piping hot throughout.
|(Typical Values)||Per 100g
of which saturates
of which sugars
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)