Lamb Casserole with a difference

Preparation time 25 mins

Cooking time 2 hours

Serves 2

• 2 tablespoons olive oil
• 12 oz boned leg or shoulder lamb (cut into small chunks)
• 1 large onion (chopped)
• 2 cloves garlic (crushed)
• 4 medium ripe tomatoes (skinned and chopped)
• 2 tablespoons fresh or frozen sweetcorn
• 4 mushrooms (finely sliced)
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1/2 pint lamb or vegetable stock
• 8 baby new potatoes (leave skin on - cut in half)
• salt and freshly ground black pepper to taste
• 2 oz feta cheese (cut into small cubes)
• 2 tablespoons chopped fresh parsley

Crusty bread to serve

Pre-heat oven to 180c/170c (fan oven)/Gas 4

Heat the oil over a high heat add the lamb and brown quickly all over (about 5 mins) pour into a casserole dish.    Then fry the onions and garlic gently for about 7/10 mins until soft and lightly browned add the mushrooms and sweetcorn and combine together then pour into the casserole dish. 

Add the stock, tomatoes, lemon juice, oregano, salt and pepper, stir well, cover and place in oven and cook for 1 hour, add the potatoes and cook for a further hour.

Serve in bowls sprinkled over the feta cheese and parsley, accompanied with the crusty bread to mop up the juices.

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