Lamb casserole with vegetable topping

Name: Lamb casserole with vegetable topping
Yield: 5 servings
Cuisine: Bake
Ingredients: 15.00 ml oil; 1.00 onion chopped; 3.00 garlic cloves, chopped; 1.00 kg lamb deboned rib, cubed; 2.00 tomatoes peeled and chopped; 10.00 ml salt; 1.00 ml freshly ground black pepper; 250.00 g mixed vegetables cooked; 1.00 eggs; 50.00 ml mayonnaise; 2.00 ml fresh thyme; 2.00 ml salt; freshly ground black pepper; fresh parsley chopped

5 servings

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Lamb

By Food24 November 03 2009

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Ingredients (14)

15.00 ml	oil
1.00	onion — chopped
3.00	garlic — cloves, chopped
1.00 kg	lamb — deboned rib, cubed
2.00	tomatoes — peeled and chopped
10.00 ml	salt
1.00 ml	freshly ground black pepper

TOPPING

250.00 g	mixed vegetables — cooked
1.00	eggs
50.00 ml	mayonnaise
2.00 ml	fresh thyme
2.00 ml	salt
	freshly ground black pepper
	fresh parsley — chopped

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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.