This is the perfect dish for a cold winter's day, especially if served with potatoes baked in their jackets.
275 g (10 oz) cooked lamb, cut into 2 cm (3/4 in) cubes
200 g (7 oz) butter
2 medium-sized onions, thinly sliced
5 ml (1 tsp) dried thyme
3 bay leaves salt
freshly ground black pepper
400 g (14 oz) canned tomatoes
75 g (3 oz) fresh breadcrumbs
150 g (5 oz) Cheddar cheese, grated
1. Heat the oven to 180°C (350°F) gas 4. Melt 50 g (2 oz) butter in a large frying-pan over moderate heat. Add the onions and saute them until golden and soft.
2. Put the onions in the bottom of a casserole dish, place the lamb on top and sprinkle in the thyme. Put in the bay leaves and season with salt and freshly ground black pepper. Pour in the tomatoes with their juice.
3. Melt the remaining butter in a large frying-pan, add the breadcrumbs and stir until the breadcrumbs are nicely browned and have absorbed all the butter.
4. Mix the breadcrumbs with the grated cheese and spread evenly over the tomatoes. Bake for 40 minutes, or until the top is crusty and all the cheese melted. Serve the casserole immediately.
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