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Lamb casserole

Recipe from: 8/2/1990 12:00:00 AM
Ingredients 10
Servings 6


  • 50
  • 3
    onions, sliced
  • 1
    boneless lamb, cubed
  • salt and pepper
  • 50
    cake flour
  • 4
    tomatoes, skinned and chopped
  • 1
    beef stock cube
  • 5
    carrots, scraped and sliced
  • 125
    button mushrooms
  • 15
    fresh mint, chopped


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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