Lamb and Vegetable Casserole
Over a year ago
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Ingredients
- 250g Lean lamb fillet
- 25g Butter
- 1 Carrot
- 1 Leek
- 300ml Vegetable stock
- 420g Can chopped tomatoes
- Pinch Mixed dried herbs
Accompaniment
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Description
Simple easy to cook dish.
Method
-
1
Wash the lamb under the cold running water and pat dry with kitchen roll.
Heat the butter in a casserole dish, and fry lamb until browner all over. Add the carrot and leek and cook for 5mins, then add the stock, chopped tomatoes and herbs. Bring to the boil, cover, then lower the heat and simmer for 30-40mins.
Serve with rice.
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