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–+ servings

Pea and Potato Lamb Casserole

Emily Paster (The Cookful)
Delicious flavours fit for a family dinner.
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Course Main Course
Servings 6 People

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.
Keyword Lamb, Pea, Potato
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