Title: Lamb And Lemon Casserole
Categories: 4qr
Yield: 1 servings

1 kg Cubed lamb
1/4 c Lemon juice
2 tb Olive oil
1 lg Onion; diced
2 Cloves garlic; crushed
1 1/2 tb Flour
1 Sprig thyme
2 tb Tomato paste
1 c Red wine
1 c Lamb or chicken stock
Salt and pepper to taste

1. pre-heat oven to 180deg.C. Place lamb in a bowl and pour over the lemon
juice. Stir to coat the lamb and leave 1 hour.

2. Drain meat and pat dry. Heat oil in a large enamelled cast-iron
casserole and add the meat and brown evenly. Depending on the size of the
pot, this may be done in batches. Remove with a slotted spoon and set
aside.

3. Saute the onions and garlic until the onion is transparent. Stir in the
flour and cook 1 minute. Add tomato paste, wine and stock and mix until
smooth. Add remaining ingredients, cover, and transfer to the oven to
continue to cook for about 1 hour or until the meat is tender.

Converted by MC_Buster.

Per serving: 556 Calories (kcal); 28g Total Fat; (58% calories from fat);
5g Protein; 39g Carbohydrate; 0mg Cholesterol; 420mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit;
5 1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.