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Pea and Potato Lamb Casserole
Pea and Potato Lamb Casserole
Delicious flavours fit for a family dinner.
Ingredients
- 15 ml Oil
- 1 large onion, chopped
- 700 grams Lamb knuckle
- 1 Beef stock cube
- 200 ml Water
- 3 Large potatoes, peeled quartered
- 400 grams Frozen or tinned peas
- 3 Carrots, peeled and sliced
- 25 ml Gravy Powder
- 25 ml Cornflour
- 2 ml Rosemary
- 5 ml Chopped parsley
- Salt and pepper to taste
Instructions
- Heat the oil and fry the onion, then the meat.
- Add the stock cube and the water and allow to simmer for about 45 minutes.
- Add the potatoes and simmer for a further 45 minutes.
- Add the peas and carrots and allow to simmer for another 15 minutes.
- Mix the gravy powder and cornflour with 50 ml of water. Stir into the stew to thicken. Season to taste.
Notes
For delicious sandwiches: chop the left-overs finely, add mayonnaise and spread on bread.
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