Meat mains‎ > ‎

Lamb casserole

4 lamb steaks
2 carrots, sliced
2 large shallots, finely chopped
1 small clove of garlic (optional)
100g chestnut mushrooms 
1tsp tomato purée 
2 heaped tsp of cornflour
400-500ml  lamb stock
Rosemary, salt, pepper to taste
2 bay leaves
Tbsp of oil

Fry the meat in hot oil to seal in the flavour. Reduce the heat and gently fry the shallots until soft.
Mix the cornflour with the tomato purée and a little stock to make it easy to mix in.
Place all the ingredients in the casserole and cook in a warm oven (180C) for about 1h30. Check the sauce once or twice during cooking. If it's too thin, add some cornflour (mixed with a little sauce so it integrates well), if it's too thick add some stock or even a little red wine!
Serve with baked potatoes and green beans.