Vida Nell
Sicilian Lamb Casserole
1/4 cup (60ml) olive oil
1kg cubed lamb
1 Large onion, chopped
3 Cloves Garlic, crushed
1 Tablespoon chopped fresh Rosemary
2 Large potatoes, peeled and chopped
425g can chopped tomatoes
425g can tomato paste
Heat oil in pan, add lamb in batches, cooked until browned.
Fry onion, garlic and rosemary, cook until onion is soft.
Return lamb to pot and flavour with salt en pepper
Transfer to an ovenproof dish and add potatoes, crushed tomatoes and puree, mix well.
Cook, covered, in moderately hot oven until lamb is tender (approx. 1 hour)
Serve with rice and vegetables.
1/4 cup (60ml) olive oil
1kg cubed lamb
1 Large onion, chopped
3 Cloves Garlic, crushed
1 Tablespoon chopped fresh Rosemary
2 Large potatoes, peeled and chopped
425g can chopped tomatoes
425g can tomato paste
Heat oil in pan, add lamb in batches, cooked until browned.
Fry onion, garlic and rosemary, cook until onion is soft.
Return lamb to pot and flavour with salt en pepper
Transfer to an ovenproof dish and add potatoes, crushed tomatoes and puree, mix well.
Cook, covered, in moderately hot oven until lamb is tender (approx. 1 hour)
Serve with rice and vegetables.
