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Lamb Casserole from Scratch
Ingredients
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1 onion, sliced
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450 gram (1 pound) lamb, diced
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½ teaspoon Minced Garlic
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½ teaspoon Rosemary
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½ teaspoon Mint Herb
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2 Bay Leaves
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150 millilitre (¼ pint) water
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400 gram tin chopped tomatoes
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1 tablespoons tomato purée
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2 tablespoons Worcestershire sauce
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2 red peppers, cut into chunks
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Schwartz Sea Salt & Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Place the onion and lamb in a flame proof cast iron casserole dish and fry for 5-6 minutes.
- 3 Add the Garlic, Rosemary, Mint, Bay Leaves then the water, tomatoes, tomato purée, Worcestershire sauce and peppers to the casserole. Season with Salt and Pepper. Bring to the boil.
- 4 Stir well, cover and cook for 1½-2 hours or until the meat is tender, stirring halfway through.
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