| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Zealand |
Waitrose1 |
2 |
servings |
INGREDIENTS
| 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 pur.e; (1tbsp) |
| 1 |
|
Knorr Lamb stock cube; dissolved in 450ml |
|
|
; (16fl oz) boiling |
|
|
; water |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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 170°C,
325°F, 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.
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