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Lamb casserole

Folks this lamb casserole is the easiest and most delicious casserole you will ever make. It’s my mothers recipe that has been a regular meal for many years and is so tasty that your family will be asking for it every week at least once. Perhaps it took so long to get the recipe is that the flavour is almost too good for it to be so easy. (4 people)

What you need

500-600g lamb braai cops or leg chops cut into pieces
1 425g tin chopped peeled tomatoes
1 small onion chopped
1/2 chicken stock cube
1/2 cup boiling water
1 teaspoon mixed herbs
1/2 teaspoon ground black pepper

The process

Heat your oven to 150 Celsius

In a hot pan with a little oil and brown the meat well, remove and place in an oven dish that has a lid.

In the same pan, reduce the heat to medium and add the onions, cook until translucent, add the tomatoes, crumble in the stock cube, add the herbs and the water and bring to the boil.

Pour over the meat, put the lid on and then into the oven for 4 hours.

That is it folks, no fuss and the result is superbly tender meat with a rich tomato sauce.

You can add carrots or beans, just add a little extra water and keep an eye on it every hour or so.

Serve with mash, pap, boiled baby potatoes and some greens.

Time is everything with this recipe so don’t be tempted to take it out early, it keeps in the fridge without any problem and reheating is as simple as popping in the oven or even reheating in the stove top or dare I say microwave.