Vegetable and lamb casserole

Ingredients

400g lamb (mutton)

Three carrots, cubed

Cup sweet corn

Cup peas

Four celery sticks, cut into half

200ml white wine

125ml beef stock

Teaspoon salt

Three cloves garlic

10 leaves fresh basil

Quarter cup pure vegetable oil

Tablespoon mixed herbs

Quarter teaspoon freshly ground black pepper

Directions

1. Cut the lamb into medium-sized chunks, trimming off excess fat.
2. Place the chunks in the pot, together with salt, fresh basil leaves, whole garlic cloves and enough water to cover the meat.
3. Slowly simmer until the meat is tender, then fry briefly until browned. (You may not need to add any oil to fry, as the lamb often already has some).
4. Cut it into bite size pieces and set aside.
5. Pre-heat the oven to 180 degrees Celsius.
6. In a medium bowl, put oil, fresh basil, ground black pepper, salt and mixed herbs, then combine the ingredients.

Add the carrots, toss them in the herbal oil and remove using a slotted spoon.

Place them in the casserole dish as your first layer.

Repeat the process for remaining vegetables before layering them in the casserole dish.

The next layer after carrots will be the celery sticks.

7. Take the set aside lamb and layer it after the celery sticks.
8. Add the peas and sweet corn (which would have again been tossed in the oil).
9. Toss the tomatoes in the oil and put them as the final layer.
10. Pour the white wine and beef stock into the casserole and bake for about 45 minutes or until the vegetables are tender.
11. When vegetables are cooked, add grated cheddar cheese, return to the oven until the cheese melts (Please note, this stage is optional).

Serve with roast potatoes, rice or even samp.

If you do not have lamb, you can even use beef as a substitute.