Name: Lamb and lemon casserole
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 15.00 ml coriander ground; 15.00 ml flour; 5.00 ml salt; 5.00 ml black pepper freshly ground; 1.00 kg lamb shoulder, deboned, cubed; 75.00 ml fresh chillies 573; 2.00 onions large, chopped; 6.00 celery stalks chopped; 1.00 aubergine large, cubed, salted and drained; 4.00 courgettes cut into chunks; 1.00 lemon sliced; 2.00 bay leaves; 30.00 ml brown sugar soft; 600.00 ml stock chicken; 75.00 ml fresh coriander chopped

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Ingredients (15)

15.00 ml	coriander — ground
15.00 ml	flour
5.00 ml	salt
5.00 ml	black pepper — freshly ground
1.00 kg	lamb — shoulder, deboned, cubed
75.00 ml	fresh chillies — 573
2.00	onions — large, chopped
6.00	celery stalks — chopped
1.00	aubergine — large, cubed, salted and drained
4.00	courgettes — cut into chunks
1.00	lemon — sliced
2.00	bay leaves
30.00 ml	brown sugar — soft
600.00 ml	stock — chicken
75.00 ml	fresh coriander — chopped

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Method:

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