Tuesday, July 2, 2013

Tuesday's in the Kitchen- Lamb and four veg casserole

The days are short and cold at the moment. I've embraced slow cooking and a slower pace at home these past few weeks. The waking hours during the night to feed and settle take their toll on my energy levels and I'm mindful to take things as they come. There is nothing more comforting than tucking into a casserole when the wind is high, the gums are swaying out front and the song of winter resounds outside. The fire is on today even though the sun is out. There is a cold bite in the wind and my little ones still have runny noses and dry coughs. Today's my take on a Lamb and four vegetable casserole or stew. Easy peasy!

500 grams of Lamb, diced
3 purple and orange carrots. thickly sliced
Half cup of beans sliced thickly
1 onion, diced
2 cloves of garlic, crushed
3 long eggplants, sliced thickly
6 new potatoes, quartered
1 sachet of chicken concentrate or two stock cubes
2 cups of hot water or you can use white wine or a liquid stock
Salt and pepper to taste

How to make
1. Preheat the oven to 160 degrees 
2. Slice all the vegetables and set aside in a bowl.
3. Diced the lamb into bite size pieces. Using a dash of olive oil in the pot, brown lamb, diced onion and garlic in your casserole pot on medium to high heat till it has taken on some colour.
4. Add diced vegetables making sure that they are all similar sizes to ensure equal cooking time.
5. Add chicken stock concentrate, water and seasoning.
6. Using a sheet of baking paper press down on the casserole to make a seal to the casserole. This will keep the meat tender and moist and prevent things drying out during cooking. 
7. Cook in the oven for 1 hr and 15 minutes. Check casserole at this time to make sure all ingredients are soft but firm. 
8. Serve on it's own or with bread. 

What are you cooking? 
Care to share, comment below or email me at poppyfoxathome@gmail.com. We'd love to hear from you.

x Mummafox
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