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Lamb and apple casserole
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| Artist: |
_ |
| Categories: |
Apple, Casseroles, Entrees, Fruits, Lamb & Mutton |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Middle neck of lamb | | 8
| oz | Peeled onion | | 1
| large | Cooking apple | | 1
| lbs | Potatoes | | 1
| oz | Seedless raisins | | 1/2
| tsp | Mixed herbs | | | Salt and pepper, to taste | | 2
| tsp | Marmite | | 1/2
| pint | Hot water | | 1/2
| oz | Butter or margarine |
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Procedures:
| 1 | Trim the excess fat from the lamb and cut into neat portions. | | 2 | Slice onions thinly. | | 3 | Peel and core apple and cut into thin slices. | | 4 | Peel potatoes and rinse under cold water. | | 5 | Slice thinly. | | 6 | Cover base of a large casserole (about 3-pint size) with a layer of potato, followed by onions and apple. | | 7 | Add raisins and meat then sprinkle with herbs and a shake of salt and pepper. | | 8 | Top with remaining apple and onions then lastly with remaining potato slices. | | 9 | Dissolve marmite in the hot water and pour into a dish over vegetables and meat. | | 10 | Dot top with small pieces of butter or margarine then cover with lid or aluminium foil. | | 11 | Bake in centre of moderate oven (350°F or gas no. | | 12 | 4) for 1-?hours. | | 13 | Uncover and continue to cook for further 20 to 30 minutes or until potatoes are golden |
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