Schwartz Lamb Casserole Mix - Aromatic Herbs & Spices

Just Add:- 1 tbs oil- 450g lean lamb, diced- 1 onion, diced- 2 carrots, peeled and diced- 300ml cold water3 Easy Steps...1 Pre-heat oven to 180°C, 350 °F, Gas Mark 4.2 Heat oil and brown lamb for 5 mins, until golden. Transfer to a casserole dish. Brown onion and carrots for 5 mins, until softened. Transfer to the casserole dish.3 Mix seasoning with water and stir in. Cover and cook in the oven for 2 hours, until meat is tender and mouth-wateringTry Something Different: Perfect with crushed new potatoes, flavoured with butter, Schwartz Garlic Granules and Rosemary. For a Mediterranean casserole replace the carrots with red peppers and add a tin of chopped tomatoesand 150ml water.

YOU WILL NEED.1 onion, sliced. 450g (1lb) lamb, diced. 2 red peppers, cut into chunks. 1 pack of Schwartz Lamb Casserole Recipe Mix. 150ml ( ¼ pint) water. 400g tin chopped tomatoes.DIRECTIONS.1. Pre-heat the oven to 190°C, 375 °F, Gas Mark 5.2. Place the onion, lamb and peppers in a casserole dish.3. Blend the packet contents into the water and tomatoes. Add to the casserole dish.4. Cover and cook for 1-1 ½ hours, or until meat is tender, stirring half-way through.5. Serve with new potatoes.STOVE TOP.Heat 2 tbs olive oil and fry onion for 3-4 minutes, stirring occasionally, until softened. Add lamb and cook for 3-4 minutes, until browned. Blend packet contents into water and add to pan with tomatoes and peppers. Stir well. Bring to the boil, cover and simmer for 30-40 minutes or until lamb in tender.HINTS & TIPS: For a Moroccan style dish, following the stove top method, try replacing the red pepper with a 400g tin chick peas, washed and drained and 50g (2oz) dried apricots. Top with flaked almonds and serve with couscous and sliced lemons.Allergen Advice. Contains: Barley, Wheat.

For our recipe you will need...1 tbs oil450g (1lb) lean lamb, diced1 onion, diced2 carrots, peeled and diced300ml (1/2 pint) cold waterDirections...1. Pre-heat oven to 180 ºC, 350 ºF, Gas Mark 4.2. Heat oil and brown the lamb for 5 minutes, until golden. Transfer to a casserole dish. Brown the onion and carrots for 5 minutes, until softened. Transfer to the casserole dish.3. Mix sachet contents with the water and stir in. Cover and cook for 2 hours, or until the meat is tender and mouth-watering.For a little inspiration...Perfect with crushed new potatoes, flavoured with butter, Schwartz Garlic Granules and Rosemary. For a Mediterranean casserole replace the carrots with red peppers and add a tin of chopped tomatoes and 150ml (1/4 pint) water.

Sachet

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Full Product Name:A delicious recipe mix with aromatic garlic, rosemary and mint for a rich and hearty casserole full of flavour.Storage:Store in a cool, dry place out of direct sunlight.Usage:4 ServingsAdditional Information:Our new packaging contains 37% less plastic than before.