The “slow cooking” months are upon us! As we enjoy the last few days of autumn, I thought it best to share this delicious casserole with you. Tender meat pieces melting in your mouth, and the combination of bayleaves, soft sweet onions, cinnamon and tomato blend so well together; Autumn Casserole is the only way you can describe it.
I’ve always been a lover of casseroles and stews. Okay, there isn’t much I don’t love when it comes to food; sigh. Despite this, casseroles and stews always give me that real homely feel. I mean let’s be honest, when I go out for dinner, a stew or casserole is generally not what I’d order. That doesn’t make them terrible dishes, I feel they are just better eaten at home; where your house is filled with the aromas and you can indulge in comfort.
Words can’t really describe how warming, homely and yummy this ‘slow cook’ casserole is. So enough jabbering from me; it’s time to taste for yourself.
6 Lamb chops
3 Large onions, sliced
1 tsp Ground Cinnamon
1 tsp Plain Flour
1 Cup Water/stock
1 Tbs Butter
2 Tins Chopped Tomatoes
2 Cups Sugar
Salt and Pepper to taste
1. Preheat oven to 150 degrees.
2. While your oven is heating up, on the stove, melt butter in frying pan and brown the lamb chops (do not cook them; you just want a ‘brown’ colour)
3. Place the lamb chops in a casserole dish.
4. In the same frying pan, fry the sliced onions until translucent. Arrange over lamb chops.
5. In the same frying pan, cook the tomatoes, cinnamon, flour and sugar until tomatoes are soft.
6. Add stock or water to the tomato mixture with the three bayleaves. Allow to come to the boil.
7. Once the tomato mixture has come to the boil, pour it on top of the lamb in casserole dish.
8. Cover the casserole with a lid, and cook in the oven for 1 ½ hours.
Note: Use the same oil in the pan when frying the meat, onions and tomatoes – it adds to the flavour.