| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Casserole, Lamb, Italian |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 1 |
kg |
Lamb, lean boneless from the shoulder cut into 4cm pcs |
| 2 |
|
Brown onions |
| 1/2 |
bn |
Italian parsley, leaves only chopped |
| 3 |
|
Garlic cloves crushed |
| 1 |
|
Capsicum red, cut into strip |
| 250 |
ml |
Lamb or beef stock |
| 500 |
g |
Potatoes, peeled & cut into 4cm pieces |
| 60 |
g |
Pecorino, grated |
INSTRUCTIONS
The potatoes should be yellow, waxy ones, such as Petrones or Desirees.
Heat half the oil in a large heavy pot. Brown lamb well in batches and,
using a slotted spoon, remove to a plate. Add remaining oil. Add onion and
cook until softened. Add parsley, garlic and capsicum.
Return lamb to pot, stir and add stock and freshly ground pepper to taste.
(Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and
simmer for 30 minutes.
Add potato and simmer for another 20 minutes, or until lamb is almost
tender. Stir in cheese and cook for 10 minutes. Season with freshly
ground pepper and salt to taste.
Best if cooked 1 - 2 days ahead and refrigerated.
Like all casseroles, it will improve in flavour during the resting period.
Great for entertaining, because it can be cooked well in advance, leaving
you free to get on with the many chores involved in throwing a party.
(Source: Australian Gourmet Traveller magazine) (Posted by Mike Kear)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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