Lamb casserole

Ingredients:

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

Method:

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.