Lamb, Prune and Almond Casserole
Serves 4
Preparation Time
25 Minutes
Simmered slowly, this lamb casserole with added fibre
from the prunes and lentils, has delicious middle eastern
flavours �?perfect for winter nights.
Ingredients
1 tsp Mexican chilli powder
1/2 tsp coriander
1/4 tsp tumeric
2 tsp Pam's Crushed Garlic
4 tblsp Pam's Pure Olive Oil
750 g Quality Mark lamb shoulder chops
2 onions, finely chopped
2 carrots, roughly chopped
2 cups beef stock
1 cup prunes
1/2 cup red lentils
2 bay leaves
1 cinnamon stick (optional)
70 g packet of blanched almonds, toasted
2 tblsp chopped fresh parsley
Method
Cooking Time: 2 hours
In a snap lock plastic bag toss together the Mexican chilli
powder, coriander, turmeric, garlic, olive oil and the lamb.
Marinate in the refrigerator for 1-2 hours or overnight.
Preheat the oven to 160°C.
. Heat a dash of olive oil in a large flameproof casserole dish
and add the onion and carrot and cook for 3-4 minutes until soft.
Remove the vegetables from the pan and put to one side.
Add the lamb chops and brown on both sides.
Return the carrot and onion to the pan, add the stock,
prunes, lentils, bay leaves and cinnamon stick if using.
Cover and cook in the preheated oven for 1 ½ - 2 hours
until the meat is tender. Season with salt and pepper and
sprinkle over the chopped parsley and toasted almonds.
Serve with seasonal winter greens and mashed parsnips or
couscous. Serving Ideas:
Serve with seasonal winter greens.
Meat Pie:
1/2lb[250grm]Cooked or uncooked Beef/Mutton.
Water or Stock.
1 small Onion;
Salt & Pepper.
1/4 lb.Short or Flaky Pastry.
1/2 Tbsp.Flour.
Cut meat in pieces,roll in flour.
Chop onion fine.Half fill pie dish with meat then
add onion and seasoning.Fill pie dish with
remainder of meat,add water or stock.
Roll out pastry about 1/4" thick,line rim of
dish,cover with pastry.Decorate with pastry
leaves,glaze, Cook in moderate oven about
one hour.
NOTE : All Meat Pies Must Have a Hole
In The Middle Of Pastry To Act As a
Vent For Steam To Escape.
Raw diced potato may be used in place of some of meat.
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