Pesto Lamb Casserole
Published in Meat Dishes
Serve with rice or mashed potatoes and vegetables. This tastes even better cooked ahead and reheated – a really easy, very delicious casserole!
Ingredients:
- 1.5 kg boneless lamb, cut in 2.5 cm cubes
- salt, to taste
- black pepper, freshly ground, to taste
- 2 medium onions, thinly sliced
- 2 x 450g tins Italian tomatoes
- 2 tbl basil pesto
- 2 tbl flour
- 2 tbl olive oil
- 2 garlic cloves, crushed
- 300 ml dry white wine
- sugar, to taste
Preparation:
- Season the meat, dust it with flour and brown it in the olive oil – do this in batches, removing the meat cubes when brown.
- Add the onions to the oil remaining in the saucepan, and sauté for 5 to 10 minutes, until the are soft and transparent. Stir in the garlic and cook a minute longer.
- Add the tomatoes, mashing them down as far as possible, and stir in the wine, pesto, sugar, salt and pepper, and bring to the boil.
- Return the meat to the saucepan, and cook gently until the meat is tender – about 1 to 1½ hours. This may also be cooked in the oven at 180° C.
- Check the seasoning.
Serves 6 – 8.
