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Minted Lamb Casserole

 
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Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Sat May 23, 09 8:51 am    Post subject: Minted Lamb Casserole Reply with quote
    



Ingredients


  • 800g Lamb

  • 800g Potatoes

  • 600g can Tomato Soup

  • 150g Peas - frozen petit pois

  • 250g Mushrooms

  • 50ml Red Wine

  • 4 tablespoons Mint Sauce

  • 1 teaspoon Salt

  • Black Pepper




Recipe


  1. Preheat the oven to 200°C (gas mk 6, 400°F). Butter the inside of a large casserole. Roughly cut the lamb into chunks, removing any excess fat. Peel and cut the potatoes into pieces about 3cm square. Clean and quarter the mushrooms.

  2. Place the lamb in the bottom of the casserole, and cover with the potatoes, then the mushrooms, then the peas. Sprinkle on the salt and freshly ground black pepper.

  3. Pour in half the soup, then stir the mint sauce into the remaining soup and pour in as well. Add the wine, if desired.

  4. Finally, add enough water to cover the potatoes by about 1cm. Cover, and cook for 1 hour.

  5. Reduce the heat to 150°C (gas mk 2, 300°F), and cook for about 3 hours. Check the meat and potatoes are tender, and serve




Comments


ziddy1232



Joined: 04 May 2006
Posts: 3
Location: Bristol, England
PostPosted: Sat Nov 20, 10 10:25 am    Post subject: Reply with quote
    

Thanks for this recipe. It's really nice and goes down a treat, but I used fresh chopped mint instead of mint sauce.

Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Sat Nov 20, 10 10:39 am    Post subject: Reply with quote
    

I have no memory of adding this recipe or ever using it...

ziddy1232



Joined: 04 May 2006
Posts: 3
Location: Bristol, England
PostPosted: Sat Nov 20, 10 11:39 am    Post subject: Reply with quote
    

Haha, must of been a good one. I suggest you make it (again) to jog your memory

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