Lamb Chop Casserole



Lamb Chop Casserole

Ingredients:
2 tbsp oil
1 kg lamb chump chops
2 onions, sliced
1 1/2 tbsp plain flour
2 cups water
440g can tomatoes
4 large carrots cut in chunks
4 potatoes, cut into thin slices
2 tbsp dried parsley, optional

Method:
Remove any fat from the chops. Heat the oil in a large camp oven, add the chops and cook until browned on both sides. Remove from the oven and keep warm. Add the onion to the oven and cook until tender. Add flour, stir until well combined and brown, then gradually stir in the water until smooth. Add the tomatoes, carrots, potato slices and bring to the boil.
Add the chops to the oven and simmer until potatoes and chops are tender, approximately 40 minutes. Stir in the parsley before serving.

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