Lamb and Walnut Casserole
Serves 4
Make this the day before serving for the best flavour. This casserole freezes well so you might decide to double the quantity and freeze half.
Ingredients:
- 500g boned leg of lamb, cut in 2cm cubes
- 1 tablespoon flour
- freshly ground pepper to taste
- 2 tablespoons NUTTELEX
- 1 large onion, sliced
- 1 clove garlic, crushed
- 1 teaspoon curry powder
- ½ cup tomato puree
- 1 cup unsweetened pineapple juice
- 1 tablespoon vinegar (preferably balsamic)
- 1 tablespoon salt reduced soy sauce
- 1 tablespoon brown sugar
- 2 strips lemon peel
- ½ cup walnut pieces
Method:
- Toss cubes of lamb in flour and season with pepper.
- Heat NUTTELEX in large frypan over medium heat, add lamb and brown well on all sides.
- Add onion, garlic and curry powder. Reduce heat and cook 2–3 minutes or until onion is softened.
- Pour tomato puree, pineapple juice, vinegar and soy sauce over meat and mix in well.
- Add brown sugar and lemon peel and transfer to ovenproof casserole. Cook 1 ½ hours at 170°C, or until meat is tender. Stir once or twice to ensure meat is covered by liquid.
- Place walnuts in pan and toast in oven while lamb is cooking, for 15–20 minutes. Serve on top of lamb.