Lamb casserole with vegetable topping

Recipe from: 3/2/1989 12:00:00 AM
Ingredients 15
Servings 5
Time

Ingredients

  • 15
    ml
    oil
  • 1
    onion, chopped
  • 3
    cloves garlic, chopped
  • 1
    kg
    deboned lamb thick rib, cubed
  • 2
    tomatoes, peeled and chopped
  • 10
    ml
    salt
  • 1
    ml
    black pepper
  • TOPPING
  • 250
    g
    cooked mixed vegetables
  • 1
    egg
  • 50
    ml
    mayonnaise
  • 2
    ml
    thyme
  • 2
    ml
    salt
  • black pepper
  • chopped parsley
 

Method

 
Heat the oil in a heavy-based saucepan and sauté the onion until soft. Add the garlic and sauté. Add the cubes of meat and brown. Add the tomatoes and seasonings, cover and simmer until the meat is tender (add water if necessary). Transfer the meat to an ovenproof dish. Mix all the vegetables for the topping and spoon on top of the meat. Bake for about 30 minutes at 160 ºC (325 ºF) or until the vegetables topping is firm.
 

Read more on: bake  |  lamb
 

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