Lamb Casserole

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 kg lamb (diced)
• 1/4 cup plain flour
• 1 tablespoon olive oil
• 2 cloves garlic (crushed)
• 3/4 cup dry 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

Recipe

• 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.