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A casserole is an excellent way of cooking food for long periods of time at
low temperatures and therefore is an ideal choice for cooking
tough cuts of meat. Additionally because the meat is covered,
very little moisture is lost and the flavor is retained.
Recipe Ingredients
2 pounds neck, breast, or shoulder of lamb or mutton
Flour
Fat or oil for browning
Water or stock
4 carrots
½ bay leaf
2 cupfuls peas
Pepper
2 teaspoons of salt
Tinned Tomatoes (optional)
Preparation and cooking instructions
Preheat the oven to 275°F(140°C).
Cut the meat into pieces and roll in the flour. Heat the fat
or oil in a frying-pan (skillet) and when hot brown the meat.
Then put the meat in a casserole and cover with boiling water
or stock. Next wash, scrape and chop the carrots into large
pieces, add these together with half a bay leaf to the casserole.
Cover and cook for two hours at 275°F(140°C).
Then add the peas, pepper and salt, and stir. Cook the lamb
casserole until tender. Serve hot.
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