This lamb casserole is a hearty dish and the addition of Chorizo gives it a warm spicy taste. I have used some trimmed, lamb leg steaks and left them whole.
The doughballs have a hint of mint going through them and they taste great.
1 kg lamb leg steaks, trimmed of excess fat
1 large onion, chopped
2 large leeks, washed, trimmed and cut into thick rounds
1/2 swede, cut into chunks
2 carrots, cut into chunks
A little oil
3 Chorizo sausages, cut into small chunks
2 x 400g tinned chopped plum tomatoes
A little flour to coat the lamb
Salt to taste
For the doughballs
100g self-raising flour
Large pinch of salt
5 tbsp cold water
1 tbsp chopped mint or 2 tsp garden mint sauce
Heat a little oil over a medium heat and soften the onion. Toss the lamb in a little flour to coat. Add the lamb and chorizo and cook until the lamb is browned, stirring frequently.
Add the winter vegetables and cook for a few minutes, still stirring frequently. Now add the tomatoes and water, stir to combine and bring to a simmer. Place a lid on and cook for 40 minutes over a low heat.
Enjoy with some crusty bread to mop up the juices.
Monday, 14 February 2011
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