Lamb & Apple Casserole
Yield
4 servingsPrep
30 minCook
120 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
middle neck |
|
| 8 | ounces |
onions
peeled |
|
| 1 | large |
apples
for cooking |
*
|
| 1 | pound |
potatoes
|
|
| 1 | ounce |
raisins, seedless
|
|
| ½ | teaspoon |
mixed herbs
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | teaspoons |
marmite
|
* |
| ½ | pint |
water
hot |
*
|
| ½ | ounce |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
middle neck |
|
| 231.2 | ml/g |
onions
peeled |
|
| 1 | large |
apples
for cooking |
*
|
| 453.6 | g |
potatoes
|
|
| 28.9 | ml/g |
raisins, seedless
|
|
| 2.5 | ml |
mixed herbs
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1E+1 | ml |
marmite
|
* |
| 237 | ml |
water
hot |
*
|
| 14.5 | ml/g |
butter
or margarine |
|
Directions
Trim the excess fat from the lamb and cut into neat portions.
Slice onions thinly.
Peel and core apple and cut into thin slices.
Peel potatoes and rinse under cold water.
Slice thinly.
Cover base of a large casserole (about 3-pint size) with a layer of potato, followed by onions and apple.
Add raisins and meat then sprinkle with herbs and a shake of salt and pepper.
Top with remaining apple and onions then lastly with remaining potato slices.
Dissolve Marmite in the hot water and pour into a dish over vegetables and meat.
Dot top with small pieces of butter or margarine then cover with lid or aluminium foil.
Bake in centre of moderate oven (350 degree F) for 1½ hours.
Uncover and continue to cook for further 20 to 30 minutes or until potatoes are golden.
