Lamb and lemon casserole

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 15
Servings 6
Time 20 minutes

Ingredients

  • 15
    ml
    ground coriander
  • 15
    ml
    flour
  • 5
    ml
    salt
  • 5
    ml
    freshly ground black pepper
  • 1
    kg
    shoulder of lamb, boned and cubed
  • 75
    ml
    olive oil
  • 2
    large onions, sliced
  • 6
    celery stalks, chopped
  • 1
    large aubergine, cubed, salted and drained
  • 4
    courgettes, cut into chunks
  • 1
    lemon, sliced
  • 2
    bay leaves
  • 30
    ml
    soft brown sugar
  • 600
    ml
    chicken stock
  • 75
    ml
    freshly chopped coriander
 

Method

1 hour 20 minutes
 
Mix the ground coriander, flour, salt and pepper. Toss the lamb in the flour mixture to coat. Heat 30 ml of the oil in a large saucepan. Sauté; the onions, celery, brinjal and courgettes for two minutes, then remove from the saucepan and set aside. Heat the remaining oil and brown the meat in batches. Return all the meat to the saucepan and add the lemon slices, bay leaves, sugar, stock and 30 ml fresh coriander. Bring to the boil then remove from the heat and place in an ovenproof casserole dish. Bake in preheated oven of 180 °C for 45 minutes. Remove casserole from the oven and add the sauté;ed vegetables. Return the casserole to the oven and bake for a further 20 minutes. Stir in the remaining coriander and serve with rice or polenta. Preparation time 20 minutes Cooking time 1 hour 20 minutes
 

Read more on: bake  |  lamb
 

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