Lamb casserole is a traditional English dish, although bit is also popular in Africa and Italy. It is not difficult to prepare, you only need fresh vegetables, and lamb. Most British and Scottish restaurants include it in their menus. Each country has its own version to cook lamb casserole, but the following recipe is one of the most traditional ways.
- Served with sprouts or carrots.
- 2 lb. stewing lamb (or 8 cutlets)
- 1 oz. seasoned flour
- 1 oz. fat
- 1/2 lb. sliced onions
- 3/4 pt. beef stock
- salt and pepper
Cut meat into 1-inch cubes. (If you use cutlets, leave them whole.) Coat meat in seasoned flour and fry in fat with onions. Put meat and onions in a casserole dish; pour stock over. Cover and simmer on top of stove, or bake in 350 degree oven, or about 2 hours or until meat is tender.
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