Layered Lamb Casserole Recipe |
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You will need..... 2 lb. middle neck of lamb, chined 1 small white cabbage (about 1.5 lb.) 1 heaped teaspoon caraway seeds Preparation Time salt and pepper 10 minutes 1 lb. potatoes, peeled
1/2 lb. small tomatoes, halved
Cooking Time
1 oz. butter or magarine
1 hour 15 minutes
Cut the lamb
into chops and trim off excess fat; place in bottom of a large strong
saucepan or flameproof casserole. Shred the cabbage, discarding hard
core. Wash well, drain, and put half on top of the fat trimmings.
Arrange the chops on this bed of cabbage, sprinkle with caraway seeds
and season. Top with potatoes and the rest of the cabbage, and dot with
butter. Cover pan
and bring to the boil, then simmer for 11/4 hours. (No water need be
added). Half an hour
before the dish is ready, add tomato halves. A little water can be
added at this stage if the pan seems dry. Cover and finish cooking. Serves 4.
Quick Tip
To
slice finely: vegetables, especially tomatoes, which are not quite firm
enough are difficult to slice thinly with ordinary knife. Use a knife
with serrated edge. You can buy slicing knives with part plain, part
serrated blades. |
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