This casserole is very simple to make but has a full bodied flavour. It makes a wonderful mid week dinner no matter what season it is.
Springtime Lamb Casserole
(Recipe adapted from Australia Women's Weekly Best Ever Slimmers Recipes Cookbook)
Serves: 6
Points per serve: 6
900 grams lean lamb, cut into large dice
1 1/2 tablespoons paprika
900 grams potatoes, peeled and quartered
4 large carrots, peeled and thickly sliced
1 large red capsicum, large dice
1 large green capsicum, large dice
1 x 35g packet Spring Vegetable Soup (I used Continental)
1 cup dry white wine
3 cups water
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley
1 cup dry white wine
3 cups water
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley
pinch salt
freshly ground black pepper
2 tablespoons cornflour
1/4 cup water, extra
Preheat oven to 180 degrees Celsius.
Place diced lamb and paprika in a bag, seal and shake until all meat is coated in the paprika.
In a large casserole dish place lamb, potatoes, carrots and capsicum.
Combine dry soup with wine, water, garlic and parsley. Pour over lamb and vegetables.
Cover and cook for about 1 hour or until lamb and vegetables are tender.
Blend cornflour with extra water, add to lamb mixture ensuring well mixed through. Return to the oven for 15 - 20 minutes or until mixture boils and thickens.
Place diced lamb and paprika in a bag, seal and shake until all meat is coated in the paprika.
In a large casserole dish place lamb, potatoes, carrots and capsicum.
Combine dry soup with wine, water, garlic and parsley. Pour over lamb and vegetables.
Cover and cook for about 1 hour or until lamb and vegetables are tender.
Blend cornflour with extra water, add to lamb mixture ensuring well mixed through. Return to the oven for 15 - 20 minutes or until mixture boils and thickens.
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