Lamb casserole

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4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (16)

700.00 g lamb — deboned, cubed
salt
freshly ground black pepper
25.00 ml oil
125.00 g mushrooms — sliced
1.00 fresh ginger — grated
1.00 onion — sliced
1.00 red pepper — sliced
1.00 garlic — cloves, finely chopped
3.00 ml cinnamon — ground
2.00 ml ginger — ground
1.00 ml nutmeg — ground
1.00 ml Tabasco sauce
5.00 ml soy sauce
400.00 g tomatoes — coarsely chopped
200.00 ml stock — chicken
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Method:

Lightly season the meat with salt and pepper. Brown in hot oil and set aside.
Sauté the mushrooms until pale brown and set aside.
Sauté the ginger, onion, red pepper and garlic in the oil until soft.
Add the cinnamon, ground ginger and nutmeg and fry for about 1 minute.
Add the Tabasco sauce, soy sauce, tomatoes and chicken stock and return the meat to the pot.
Cover and simmer until the meat is tender and has formed a thick gravy.
Add the mushrooms about 10 minutes before serving.



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