One-Pot Lamb and potato casserole
This is a really yummy winter meal, and is great fo left overs thrown into some pastry for home made pies!
Oh yeah, this serves six, sorry use to making heaps for our big family.
Ingredients
1/4 cup plain flour
1.5kg boned leg of lamb, trimmed, meat cut into 2.5cm cubes
2 tablespoons olive oil
175g rashers bacon, rind removed, chopped
1 bunch bulb spring onions, trimmed, peeled, quartered
2 garlic cloves, crushed
3 sticks celery, trimmed, diced
3 teaspoons paprika
500ml Campbell's Real Stock Chicken
425g can diced tomatoes
500g chat potatoes, quartered
100g green beans
Method
Preheat oven to 150°C.
Combine flour and salt and pepper in a plastic bag. Add lamb and shake bag to coat lamb in seasoned flour.
Heat oil in a heavy-based, flameproof casserole dish (see note) over medium heat. Add bacon and cook for 2 minutes. Add onions and garlic and cook for 4 minutes or until soft. Add celery and paprika and cook, stirring, for 2 minutes. Increase heat to high.
Add lamb and loose flour to pan. Stir to coat lamb in bacon mixture. Add stock, tomatoes and potatoes. Bring to the boil.
Remove pan from heat. Cover and bake for 2 hours or until meat is tender.
Remove from oven and stir in beans. Cover and stand for 5 minutes or until beans are tender. Season with salt and pepper. Serve.
