Minted Lamb Casserole
Created by Cathryn, Thursday, 11 October 2007
Description
Moggins' recipe.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Course
- 800g Lamb
- 800g Potatoes
- 600g can Tomato Soup
- 150g Peas - frozen petit pois
- 250g Mushrooms
- 50ml Red Wine
- 4 tablespoons Mint Sauce
- 1 teaspoon Salt
- Black Pepper
Method/steps
- Preheat the oven to 200°C (gas mk 6, 400°F). Butter the inside of a large casserole. Roughly cut the lamb into chunks, removing any excess fat. Peel and cut the potatoes into pieces about 3cm square. Clean and quarter the mushrooms.
- Place the lamb in the bottom of the casserole, and cover with the potatoes, then the mushrooms, then the peas. Sprinkle on the salt and freshly ground black pepper.
- Pour in half the soup, then stir the mint sauce into the remaining soup and pour in as well. Add the wine, if desired.
- Finally, add enough water to cover the potatoes by about 1cm. Cover, and cook for 1 hour.
- Reduce the heat to 150°C (gas mk 2, 300°F), and cook for about 3 hours. Check the meat and potatoes are tender, and serve
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