Ingredients
- 672 gm lamb fillet cubed large onion, minced
- 1 x green pepper, deseeded and minced
- 392 gm can of tomatoes
- 125 ml stock
- 1 tsp oregano
- 1 x salt and pepper
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Lamb And Tomato Casserole
Servings: 12
Directions
- Method1. Heat oil in pan and brown meat place in casserole dish.
- 2. Fry onion and pepper till soft add in to the casserole.
- 3. Place rest of ingredients in casserole and cook till meat is tender.
- 4. Serve with rice pasta or possibly jacket potatoes.
- servings: 34
- small oven: 160 degrees C approx 2 hrs PRE HEATED bottom shelf
- fan oven: 150 degrees C approx l l/2 l 3/4 hrs Cool START
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