1 tablespoon oil
750 g to 1 kg (1 1/2 to 2 lb) middle neck of lamb, trimmed of excess fat
1 large onion, chopped
1 lb (450 g) potatoes, peeled and sliced
2 large cooking (tart) apples, sliced
1 1/4 cup (300 ml) 1/2 beef stock
chopped parsley to garnish
750 g to 1 kg (1 1/2 to 2 lb) middle neck of lamb, trimmed of excess fat
1 large onion, chopped
1 lb (450 g) potatoes, peeled and sliced
2 large cooking (tart) apples, sliced
1 1/4 cup (300 ml) 1/2 beef stock
chopped parsley to garnish
method
1. Heat the oil in a flameproof casserole. Add the lamb and onion and brown the meat on all sides. Remove the meat from the pot and the pot from the heat.
2. Arrange half the potato slices on the bottom of the casserole, then cover with the meat, onion and apples. Cover this with the rest of the potatoes and pour in the stock.
3. Cover the casserole and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 to 2 hours or until the meat is tender.
4. Serve garnished with parsley.
2. Arrange half the potato slices on the bottom of the casserole, then cover with the meat, onion and apples. Cover this with the rest of the potatoes and pour in the stock.
3. Cover the casserole and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 1/2 to 2 hours or until the meat is tender.
4. Serve garnished with parsley.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
