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Lamb And Tomato Casserole
•
2
2
1
pounds lamb shoulder
ounces butter
ounce all−purpose flour
teaspoon marjoram
ounces canned tomatoes
large onion
•
•
• 1
• 8
• 1
• 2
• 1
tablespoons oil
/4 pint beef stock
• salt and pepper
Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and
oil until the onions are soft and golden and the lamb is lightly browned.
Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and
tomatoes with their juice. Bring to the boil, stirring well. Pour into
crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6−7 hours.
Lamb And Tomato Casserole
96
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