Name: Lamb and Potato Casserole
Cook time: 80 min
Total time: 80 min
Yield: 3
Ingredients: 6 lamb chump chops; 1 tbs extra virgin olive oil; 1 brown onion peeled quartered; 1/2 green capsicum chopped seeded; 1/2 tsp chilli paste; 1 garlic clove diced; 1/2 tsp dried oregano; 2 tbs white wine vinegar; 2 potato diced large peeled; 410 g canned chopped tomato; 1 tsp cornflour; 1/4 cup water

by Kaz Last updated on 07/09/2019

Hearty, warm and filling. You could also do this in a slow cooker - throw everything in together and walk away for a few hours. - Kaz

Ingredients

6 lamb chump chops
1 tbs extra virgin olive oil
1 brown onion peeled quartered
1/2 green capsicum chopped seeded
1/2 tsp chilli paste
1 garlic clove diced
1/2 tsp dried oregano
2 tbs white wine vinegar
2 potato diced large peeled
410 g canned chopped tomato
1 tsp cornflour
1/4 cup water

Method

Step 1

Heat a large pan with no oil.
Step 2

Dust the chops with salt and pepper on each side.
Step 3

Brown the chops both sides in hot pan, then add some oil and brown a little longer.
Step 4

Remove the chops from the pan and set aside. Keep the juices.
Step 5

Add the onion and potato to the pan, along with the garlic, oregano, chilli paste and capsicum. Stir together.
Step 6

When potato is half cooked, add the chops back in. Pour over white wine vinegar and tomatoes.
Step 7

Mix well, combining all ingredients and cover.
Step 8

In a small jug, mix cornflour with water. Add to pan and stir to combine all ingredients.
Step 9

Cover and simmer for about an hour.