This Lamb and Mint Casserole is another one pot meal of recent times. Again made in bulk with some left over to freeze for another time.
It is based on a pub meal I had some time ago, and the flavours stuck with me.
The dish is relatively inexpensive, if you can fnd lamb at a reasonable price. We actually asked the butcher for "enough for 4 people" which was about 500g, and he cubed up some lamb leg for us, but since this is slow-cooked a cheaper cut could be used.
The quantities can be adjusted to suit your liking. I personally like it a little more minty, but for the general population, I'd stick to just a couple of spoonfuls of mint sauce. Plus this time, we'd only got a glass of red wine to go in, so I upped the amount of stock to a pint, and used 2 stock cubes (and no extra seasoning).
This could probably be done in the slow cooker, with an adjustment to the liquid, but working out the quantities would require a little more brain power than we have at the moment!
I hadn't made this casserole for a while, but will do it more often now, since it was met with the exclamation "This is well nice!"
500g diced lamb
1 small bottle red wine
3/4 pint lam stock
250g mushrooms, halved or quartered depending on size
1 large onion, chopped
2-3 desert spoons mint sauce
flour
olive oil
1. Fry the onion and mushrooms with a little olive oil in a large oven proof pan/casserole until softened.
2. Coat the lamb in flour and add this to the pan. Fry for a little while to color.
3. Add the wine, stock and mint sauce to the pan and stir well.
4. Cover, and cook at about 160C for 2 - 2.5 hours, stirring every so often. I uncovered the casserole for the last half hour to thicken the sauce. Serve with mash or crusty bread and veg. (or like us, mashed veg - yum!)