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Dadu's lamb casserole

When we were growing up, my father (Dadu) could cook a few dishes: spag bol, victoria sponge cake, fish curry and this delicious lamb casserole.  It was always made with lamb on the bone, probably because this was cheaper and my parents were on a budget.  I went home recently and Dadu cooked it with a more expensive cut, now my parents are enjoying life without children to support.  It wasn't quite as nice, so I would definitely used lamb on the bone, as the bone produces sweet juices and fat.  When I cook it, it absolutely has to be served with pasta, as this is what it was always served with at home. But obviously those without this emotional memory can serve with whatever carbs they fancy.  The longer you can slow cook it, the better.  If you cook it in advance, and let it cool, you can scrape some of the dried fat from the top before reheating, if you are worried about that sort of thing.  You can try cooking extra in order to freeze, but I can almost guarantee you that you will just guzzle it all up. 
  • lamb chops (on the bone) - as much as you think people will eat
  • 1 onion, chopped small
  • 1 or 2 carrots, diced
  • 2 or 3 cloves garlic, crushed or finely sliced
  • 1 pt vegetable stock
  • a good helping of peas
  • 1 bay leaf
  • 2 tsp mixed herbs
  1. Fry the onion in a little olive oil until slightly browned. Add the lamb chops and brown. Then add the carrots and garlic and stir well.
  2. Add the stock to cover, bring to the simmer and add the bay leaf and herbs.  
  3. Transfer to a warm oven (130 C or Gas Mark3-4) and gently cook for several hours. As long as you check it a couple of times you can't really go wrong.  
  4. About an hour before serving, add a good helping of frozen peas.  
  5. Enjoy with pasta and seasonal vegetables.