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    Eastern Lamb Casserole

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    Eastern Lamb Casserole

    A deliciously warming, spicy one-pot dish that's quick to prepare. The combination of herbs and spices makes this casserole spicy but not hot. Serve it with rice or creamy mashed potato.

    • Preparation time: 15 minutes
    • Cooking time: 130 minutes
    • Total time: 2 hours 25 minutes 60 minutes 60 minutes 25 minutes

    Serves: 2


    • 1 x 340g pack Waitrose New Zealand Diced Lamb
    • 2 tbsp plain flour
    • 2 tbsp olive oil
    • 2 cloves garlic, crushed
    • 1 large onion, sliced
    • 2 tsp Bart Spices ground coriander
    • ¼ tsp Bart Spices turmeric
    • ¼ tsp cayenne pepper
    • 1 tbsp fresh oregano, chopped
    • 1 x 400g can chopped tomatoes
    • 1 tbsp tomato purée
    • 1 Knorr Lamb stock cube, dissolved in 450ml boiling water
    • Salt
    • Freshly ground black pepper


    1. Toss the lamb in the flour. Heat the oil in a large flameproof casserole dish, add the lamb and cook for 2-3 minutes or until brown. Add the garlic and onion and cook for 3-4 minutes or until soft.
    2. Add remaining ingredients. Cover and place in a preheated oven 170°C, gas mark 3 for 2 hours or until tender. Alternatively, cook gently on the hob on the lowest heat for 2 hours or until tender.
    3. Serve on warmed plates with Basmati rice and chargrilled aubergine.

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