Lamb and Leek Casserole
This serves 4 people, a really warming casserole - almost a Lancashire Hot Pot, but not quite!
Ingredients:
500g lamb steaks, cut into small cubes
1 tbsp flour, season with a little salt and pepper 3 tbsp oil
2 leeks,chopped
1 small onion,chopped
3 medium carrots, chopped
1 tsp chopped fresh rosemary leaves
Salt and white pepper to taste
450ml warm beef stock or water
Preheat the oven to 170C/ gas 3.
1. Toss the cubed meat into the flour and set aside.
2. Heat the oil in a large frying pan and gently fry all the vegetables together for few minutes.
3. Add the meat and fry with vegetables until the meat changes colour.
4. Stir in the rosemary and the stock or water and test for seasoning.
5. Transfer the mixture to a lidded casserole dish and place in the oven, turn the temp down to 150C gas mark 2 and cook for 1 1/2 - 2 hours.
Pop this into your slow cooker and cook on medium - high for 5 hours if you prefer.
Slow cooked casseroles
FiveRings at en.wikipedia [CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], from Wikimedia Commons