Cool Food Cook Book by Glynis Parratt - HTML preview

Figgy Lamb Casserole

¼ Onion Chopped (as tolerated)

Garlic Chopped (as tolerated)

Lamb Fillet (cubed)

3 Carrots cut into chunks

Small tin of Chick Peas

4 Figs

Glass of Red Wine/Port (optional)

Lamb Stock

Oregano

Coriander

Oil

Saute onion and garlic in oil and add meat to seal. Add stock, wine, carrots oregano and coriander. Cook until the meat is tender. Add the chick peas and cut the figs into quarters and cook for a further ½ hour. Serve