| LAMB AND VEGETABLE CASSEROLE RECIPE
Lamb and Vegetable casserole
Lamb and Vegetable casserole (Serves 4)
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.
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.