Lamb Casserole

Name: Lamb Casserole
Ingredients: 1 kg lamb (diced); 1/4 cup plain flour; 1 tablespoon olive oil; 2 cloves garlic (crushed); 3/4 cup dry white wine; 2 beef bouillon cubes, dissolved in; 3/4 cup hot water; 2 (440 g) cans diced tomatoes; 1 (45 g) can anchovy fillets (diced well); 1 medium carrot (diced); 1 medium onion (diced); 1/2 teaspoon dried chili pepper flakes or 2 fresh chili peppers; 1 sprig fresh basil; 6 olives (diced well); 1 tablespoon balsamic vinegar; salt and pepper, to taste

16 ingredients

10 steps

Ingredients

1 kg lamb (diced)
1/4 cup plain flour
1 tablespoon olive oil
2 cloves garlic (crushed)
3/4 cup dry white wine
2 beef bouillon cubes, dissolved in
3/4 cup hot water
2 (440 g) cans diced tomatoes
1 (45 g) can anchovy fillets (diced well)
1 medium carrot (diced)
1 medium onion (diced)
1/2 teaspoon dried chili pepper flakes or 2 fresh chili peppers
1 sprig fresh basil
6 olives (diced well)
1 tablespoon balsamic vinegar
salt and pepper, to taste

Directions

1

Toss diced lamb in plain flour with salt& pepper.
2

Heat oil in large frypan and cook lamb until brown.
3

Remove from pan and set aside.
4

Add garlic, onion, carrots, wine and bring to boil.
5

Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
6

Return lamb to dish and bring to boil.
7

Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
8

When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
9

Serve with a side of your choice.
10

My husband likes this served with mashed potato and green beans.