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  LAMB AND VEGETABLE CASSEROLE RECIPE


Lamb and Vegetable casserole

Lamb and Vegetable casserole (Serves 4)

Ingredients:
  • 750g boned leg or shoulder of lamb, trimmed of fat and cut into cubes
  • 2 onions, chopped
  • 1 crushed clove garlic
  • 2 sliced carrots
  • 2 green peppers, cored, deseeded and chopped
  • 300ml tomato juice
  • salt and freshly ground black pepper
  • 2 potatoes, diced
  • 225g diced French beans.


    Method:
    Take a piece of fat from the lamb and rub over the base of a heavy pan.
    Add the lamb and cook gently until the meat is browned on all sides.
    Add the onions and garlic and continue cooking gently for 5 minutes, stirring occasionally.
    Add the carrots, peppers, tomato juice and salt and pepper to taste, then cover and simmer for half an hour.
    Adjust seasoning and serve hot with green vegetables.


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