***RECIPE*** Lamb Casserole

You will need:

The Bay Tree Redcurrant & Rosemary Sauce

Onion

Carrots

Diced lamb

Mushrooms

Plain flour

Lamb or chicken stock

Recipe:

Fry a diced onion in a little oil in a casserole dish, add 2 chopped carrots and cook until tender. Add 700g of diced lamb, once browned add 100g of diced mushrooms. Mix in 25g of plain flour, stir and cook for 1 min. Pour in 1 pouch of Redcurrant and Rosemary Sauce and ½ pint of lamb or chicken stock, stir and bring to boil.  Cover and place in a pre-heated oven, 180⁰ C for 45 mins.  Serve with creamy mashed potato, a delicious supper!