Lamb casserole

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6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (10)

50.00 ml oil
3.00 onion — sliced
1.00 kg lamb — boneless, cubed
salt and freshly ground black pepper
50.00 g flour — cake
4.00 tomatoes — peeled and chopped
1.00 stock cube — beef
5.00 carrots — scraped and sliced
125.00 g button mushrooms
15.00 ml fresh mint — chopped
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Method:

Heat the oil in a cast-iron pot or heavy-based saucepan.
Sauté the onion until soft and set aside.
Lightly season the meat with salt and pepper and coat with cake flour. Brown in the oil.
Add the onion, tomato and stock cube. Reduce the heat and simmer until the meat is almost tender.
Add the carrots and continue simmering.
Add the mushrooms just before the end of the cooking time and simmer until a fairly thick gravy is formed.



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