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.
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.
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.
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.
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.
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)