Lamb Casserole
Over a year ago
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Ingredients
- 600-700g Stewing Lamb
- 60g butter or margarine
- 1 large onion
- 1 large carrot
- 1 large potato
- 1 tablespoon flour
- 1 cup frozen peas
- small tin pineapple chunks
- 1 tablespoon dry sherry
- 1 packet meat soup (oxtail)
- salt and pepper
- 225g Flour
- 2 teaspoons baking powder
- 90g butter or margarine
- remaining pineapple chunks
- pineapple juice
Accompaniment
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Method
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1
Cut lamb into cubes and sprinkle with flour, salt & pepper and brown in the butter/margerine in a heavy casserole. Add cubed onions, carrots and potato. Saute for a while. Add sherry, peas and half the pineapple chunks. Mix the soup mix with 1 and a half cups of hot water and add to casserole. Cover and bake in the oven at 180deg C for one and a half hours.
For the topping, mix all ingredients to form a soft scone dough using as much pineapple juice as required. The dough should be "sticky".
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