Casserole / Stew,  English / British,  Jeff,  Main,  Nan

Nan and Mum’s Lamb Casserole.

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I enjoyed this. We mostly had it for Thursday dinner cooked by Mum.
Mum had learnt it from her Mother , my Nan.

Ingredients

  • Lamp chops were our family favourite. I have also tried this with pork and beef.
  • 2 tbl Shop Dried Mixed Herbs or if you mix by hand- Thyme, Marjoram, Oregano, Parsley, Sage and Basil. I would use about 1 tsp of each.
    • I often use various herbs based on what I have available.
    • Adjust the qty to your taste.
  • 1 Onion – Chopped
  • 1 Carrot – sliced / chopped , what ever
  • As many as you want smallish potatoes halved
  • Any other root veg such as swede, parsnips, turnips etc all cut to a reasonable bit size.
  • 1 Clove Garlic – Crushed.
  • I like to add a small splash of Worcester Sauce – But this is not how my Mum or Nan made it.
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.

Method

  • Pre – heat an oven to 170 C for normal cooking. It can be as low as 130C if you want to cook it slowly.
  • Place the chops in a large oven proof pan or dish which has a lid.
  • Add the onion, garlic, carrots, spuds and any other veg.
  • Cover with hot water. I fill as much as the oven dish or pan can take.
    • But I do really like the gravy 🙂
  • Stir in the thinking paste you made earlier. Make sure it well mixed in or you will end up with lumpy gravy.
  • During cooking its worth give it all a quick stir from time to time. Mostly leave it alone to get on with cooking.
  • If using 170C it should be done after 1:30 to 2 hours.
    If your using 150C about 4 hours.
    If your using 130C pretty much as long as you like.
  • VERY IMPORTANT —– DO NOT LET IT BECOME DRY. THERE MUST ALWAYS BE A COVERING OF LIQUID.

    OR
  • I sometimes use a slow cooker instead of an oven. The method is the same. It gives a different texture to the meat and also as it cooking for so long it gives a chance for the flavours to fuse together well. It also give a chance for the veg to give their flavour to the cooking juice and also absorb the overall flavour well.

  • I still switch between oven and slow cooking depending on my mood at the time.
    If I am working out all day, the slow cook pot is good to come home to.

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