|
Serves:
4 |
Cooking:
1½ hours |
|
Preparation:
15
minutes |
calorie
count: 320kcal
per serving |
Ingredients:
|
675g/1½lb |
British
lamb, cut into 2.cm/1 inch cubes |
|
2 |
onions,
peeled and sliced |
|
4 |
carrots,
scrubbed and julienned (thin strips) |
|
2 sticks |
celery, cut
into thin strips |
|
300ml/½
pint |
tomato juice |
|
10ml/2 tsp |
ground cumin |
|
1 clove |
garlic,
peeled and crushed |
|
salt &
freshly ground black pepper |
|
100g/4oz |
mushrooms, sliced |
|
50g/2oz |
frozen peas |
Method:
Pre-heat the
oven to Gas Mark 3/170°C/325°F
Place the
cubed lamb, onions, carrots & celery into a casserole.
Mix together
the tomato juice, ground cumin, garlic and seasoning and pour over
the lamb and vegetables.
Cover and cook
in the pre-heated oven for 1 hour.
Add the
mushrooms and peas, re-cover and cook for a further 30 minutes.
Serving
suggestion: Serve with saffron rice or just simply with wholemeal
granary bread
