Food and Drink

Recipe: Lamb and Vegetable Casserole

Casseroles are great, especially during winter and the oven does all the work. The following combines the sweet flavours of lamb, carrot and orange kumara and whatever other vegetables you like to add bulk. It’s for four people and also makes a really delicious filling for pies.

350-400g lamb mince
1 orange kumara
1-2 decent sized carrots
A good hunk of cauliflower
Another of broccoli (include the stalks)
Approx ½ cup cold water
2 Tablespoons of Worcestershire Sauce
1 small teaspoon of salt
2 Tablespoons of cornflour
A squeeze of lemon

Preheat oven to 200 degrees
Grate the carrot and kumara and finely chop the vegetables.
Put all these on top of the minced lamb in a casserole dish.
Add ½ cup of water with salt and Worcestershire sauce and mix, breaking up the mince lumps.
Bake in the oven for around 1 – ½ hours stirring once through cooking.
Half an hour before the time is up, make a thickener blending the cornflour and a little water in cup with a spoon and mix it through the casserole and pop it back in the oven to finish the full cooking time.
Finish with a squeeze of lemon (optional) and serve

Yum, yum.

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