Site Search:
      Home     Recipes     Store

Eastern Lamb Casserole

Home | Recipes | E


  • 1 340 g pack Waitrose New Zealand Diced Lamb
  • 30 ml Plain flour; (2tbsp)
  • 30 ml Olive oil; (2tbsp)
  • 2 Cloves garlic; crushed
  • 1 lg Onion; sliced
  • 10 ml Bart Spices ground coriander; (2tsp)
  • 1 1/4 ml Bart Spices turmeric; ( 1/4tsp)
  • 1 1/4 ml Cayenne pepper; ( 1/4tsp)
  • 15 ml Fresh oregano; chopped (1tbsp)
  • 1 400 g can chopped tomatoes
  • 15 ml Tomato pure; (1tbsp)
  • 1 Knorr Lamb stock cube; dissolved in 450ml (16fl oz) boiling water
  • Salt and freshly ground black pepper


Toss the lamb in the flour. Heat the oil in a large flameproof casserole dish, add the lamb and cook for 2-3 minutes or until brown. Add the garlic and onion and cook for 3-4 minutes or until soft.
Add remaining ingredients. Cover and place in a preheated oven 170øC, 325øF, gas mark 3 for 2 hours or until tender. Alternatively, cook gently on the hob on the lowest heat for 2 hours or until tender.
Serve on warmed plates with Basmati rice and chargrilled aubergine.
Converted by MC_Buster.
NOTES : A deliciously warming, spicy one-pot dish that's quick to prepare. The combination of herbs and spices makes this casserole spicy but not hot. Serve it with rice or creamy mashed potato.
Converted by MM_Buster v2.0l.