Lamb Casserole

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Lamb Casserole
4-6 Ptns
600 gm (Diced) Lamb
200 gm (Diced) Onions
250 gm (Diced) Swede
150 gm (Diced) Carrots
200 gm (Diced) Celery
150 gm (Diced) Leek
10 gm Beef Stock
40 gm Gravy Mix
3 Litres Water (Hot)
Salt And Pepper To Taste
2 Bay Leaves
50 gm Tomato Puree
1: Peel, wash and prepare all the vegetables. Make up the beef stock, whisk the hot water together.
2: Heat a dash of oil in a saucepan, Add onion and seal off the lamband add vegetables add tomato puree, beef stock and bay leaf.
3: Bring to the boil and add hot water, reduce temperature simmer for 1 and a half hours. Mix a small amount of water to the gravy mix and when the lamb is tender bring back to the boil and stir in the gravy mix to thicken.
4.: Cook the stew for a further 10 mins then check seasoning add salt and pepper as needed
5: Serve with home made suet dumplings
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