Title: Eastern Lamb Casserole
Categories: Waitrose1
Yield: 2 servings

1 340 g pack Waitrose New
-Zealand Diced
; Lamb
30 ml Plain flour; (2tbsp)
30 ml Olive oil; (2tbsp)
2 Cloves garlic; crushed
1 lg Onion; sliced
10 ml Bart Spices ground
-coriander; (2tsp)
1 1/4 ml Bart Spices turmeric; (
-1/4tsp)
1 1/4 ml Cayenne pepper; ( 1/4tsp)
15 ml Fresh oregano; chopped
-(1tbsp)
1 400 g can chopped tomatoes
15 ml Tomato pur‚e; (1tbsp)
1 Knorr Lamb stock cube;
-dissolved in 450ml
; (16fl oz) boiling
; water
Salt and freshly ground
-black pepper

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.

Add remaining ingredients. Cover and place in a preheated oven 170øC,
325øF, 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.

Serve on warmed plates with Basmati rice and chargrilled aubergine.

Converted by MC_Buster.

NOTES : 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.

Converted by MM_Buster v2.0l.