Lamb Casserole

Prep Time: 20minutes                               Cooking Time: 6-7 hrs                  Serves: 4-6 people

Lamb Casserole.This morning I woke up thinking lamb casserole, I was so full of enthusiasm for life and the day ahead, and thought to myself  - this is gonna be a great day to share one of my favourite recipes with YOU.

Hi to all my fellow home cooking chefs here on the East Coast of Africa and around this beautiful world we live in.I was going through some of my old slow cooking recipes, and came across  what must be one of the best casserole I've ever made. Yip! 

And before we start with this delicious recipe, one quick question: How many working mothers leave for work early morning, then getting home late afternoon after a tiring day and have to cook for the family ?.

 Answer. Thousand upon thousands. Well, we here at Home Cooking Have think we have a solution to this, you guessed right Slow cooker/Crock pot. We think this appliance, was invented by  a woman and is certainly something all families should have. It actually gives you an extra pair of hands.

Okey Dokey time to prepare and cook this once tasted never forgotten casserole.

Ingredients for Lamb Casserole

We will need the following goodies to create this delicious dish:

• 1kg/2lb Boneless leg of Lamb cut into bite sizes
  
• 2 Sprigs rosemary.
• 2 Sprigs Thyme (½ tsp. dried Thyme)
  
• 2 med size potatoes. Peeled and quartered.
  
• 1X410ml/200gr chopped tomato (can use chopped fresh tomatoes).
  
• 1 large onion cut into large chunks
• 2 Cloves Garlic crushed.
  
• 3Tbsps.Worchester sauce.
• 4 Tbsp olive /veggie oil.
• 250g baby carrots/can use large carrots chopped into large chunks or diced.
• 150gr green beans cut about 15-20mm in length.
• 1leek cleaned and shredded.
• 1lite/2 pints chicken stock.
•  Handful of flat leaf parsley including leaves and stalks.
•  ½ cup red wine.
• 1 Bay leaf.
  
• Salt and ground pepper.
  P.S. if you a little bit flush this month add 200 gr  sliced mushrooms.
  

Method

Perfect.... now that we have everything together it's that time again...….. waaaaiiittt for it

    "It's time to start A Cooking"

• Turn on slow cooker.
• Place all your ingredients in the slow cooker and stir to combine. (Except the Parsley)
  
• Cover and cook on low for 7-8 hours or until the lamb is tender.
• Remove Bay leaf.
  
• Stir in Parsley before serving. 
  
• Great,  have just got back from a hard day at the office and as you enter your home there is this lovely aroma  greeting you..
  

Plating

Time to plate up, below are just a few idea but please use your imagination:

• Fresh made creamy mash potato's and green peas.
• Fresh creamy mash sweet potatoes
  
• Boiled potato's and mixed veggies.
• Basmati savoury rice and veggies of your choice.
• Rice.
• Banting Dieters use Cauliflower rice.
• Goes well with any fresh salad .
  
                                         Bon Apitif
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

.