Online Reporter
Big Bite
When I started preparing this dish, I had no idea how it would turn out. I did, however, know exactly how I wanted it to taste: delicious, of course!
My girls and I enjoyed it for days — well, two days, actually.
It is pretty easy to make and you do not have to stand over the pot waiting for it to be ready. You can relax or work on something else while it cooks. The recipe serves four people and requires one-and-a-half hours for both preparation and cooking.
Ingredients
400g lamb;
Three carrots, cubed;
One cup sweet corn;
One cup peas;
Four celery sticks, cut into half;
200ml white wine;
125ml beef stock;
One-and-a-quarter teaspoon salt;
Three cloves garlic;
10 leaves fresh basil;
Quarter cup pure vegetable oil;
One tablespoon mixed herbs;
Quarter teaspoon freshly ground black pepper
Equipment you will need
Pot, casserole dish, wooden spoon, bowl, measuring jug, chopping board and sharp knife
Method
1. Cut the lamb into medium-size chunks, trimming off any excess fat. Place the lamb in a pot, add the salt, fresh basil leaves and whole garlic cloves.
Add enough water to just cover the meat.
2. Cover the pot and slowly simmer the meat until it is tender. Once cooked through, briefly fry the lamb until it is browned.
You may not need to add oil for this step, as fat from the lamb will render during cooking. Cut the browned lamb into bite-sized pieces and set it aside.
3. Preheat your oven to 180°C (or Gas Mark 5). In a medium bowl, combine the vegetable oil, fresh basil, ground black pepper, salt and mixed herbs.
4. Toss the cubed carrots in the herbal oil mixture. Using a slotted spoon, place them in the casserole dish as the first layer.
Repeat the process for the celery sticks, adding them as the next layer.
5. Layer the browned lamb on top of the celery.
Toss the peas and sweet corn in the herbal oil and add them to the dish.
Finally, toss the tomatoes in the remaining oil and place them as the final layer.
6. Pour the white wine and beef stock into the casserole dish. Bake for approximately 45 minutes or until the vegetables are tender.
7. If you choose to add cheese, remove the casserole from the oven once the vegetables are cooked. Sprinkle the grated cheddar cheese on top and return it to the oven for a few minutes until the cheese is melted.
Enjoy your delicious lamb casserole! — Zimbokitchen
