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Thread: Lamb casserole

  1. #1
    Join Date
    Jun 2010
    Sydney, NSW

    Lightbulb Lamb casserole

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    A few days ago, I described how I used to make a lamb casserole based on a French recipe. However, that recipe used flour for the gravy so it got me thinking how it could be done primally. I decided to adapt it using a technique used in South Asian curries. Very pleased with the result so I thought I'd share.

    Unfortunately, I couldn't get my pics to load so I've posted the recipe in two parts to my blog:

    It took an hour of preparation and three hours to cook, so isn't fast food. Definitely hearty winter fare. Next time I'll do two shoulders so there'll be some leftovers

  2. #2
    Join Date
    Aug 2009
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    Looks like a bit of work, but delicious! I will have to find some time in the winter to try it, thanks!

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