A HERITAGE WE CAN BE PROUD OF...
Lamb casserole originated in traditional European cuisine, where it was developed to make tougher cuts of lamb tender and flavourful through slow cooking. The dish combines lamb with vegetables, herbs, and spices, baked together to create a rich, hearty meal. It remains a popular comfort food, celebrated for its deep flavours and versatility.
INGREDIENTS
2 Tbsp Oil
800 g Lamb Knuckle
2 Leeks, chopped
3 Potatoes, peeled and chopped
2 Carrots, peeled and chopped
2 cups Warm Water
1 x 410g tin of Tomatoes
3 Tbsp IMANA No.1 Mutton Flavour Soup
METHOD
Preheat the oven to 160ºC.
In a large pot or casserole dish, fry the meat in the oil until brown on all sides then add the leeks and cook for a few minutes. Transfer to a casserole dish.Â
Add all of the vegetables. Mix the water, tomatoes, and IMANA No.1 Mutton Flavour Soup. Pour into the casserole dish.Â
Put the lid on the pot and oven bake until the mutton is tender, about 1 - 1 hour and 30 minutes.Â
Serve with creamy mashed potato or rice.
