A casserole is labour saving way of cooking. Everything goes in, meat, vegetables and gravy. You can cook it early in a day and heat it up later on. But casserole must be cooked slowly, because when you add fluid to meat, quick cooking will make it tough. It must be cooked gently amd simmer longer time until the meat is soft.
Ingredients:
500 gm boneless lamb
1 tablespoon soya sauce
1 teaspoon black sauce
1 tablespoon tomato sauce
2 large onion, cut into wedges
2 cloves garlic (do not crush)
2 thin pieces sliced ginger
2 carrots, cut into wedges
300 gm potatoes, peeled and cut into wedges
3 medium tomatoes, cut into wedges
1 teaspoon salt
1 stock cube
black pepper, freshly ground
1 tablespoon cooking oil
1 tablespoon cornflour mix with a little water
Method:
Cut the meat into bite-sized cubes and marinate with soya sauce, black sauce and tomato sauce. Add salt and pepper to taste. In a pot, add oil and sty-fry garlic, ginger and big onion. Add in the meat and continue to stir-fry a minute. Pour in 2 cups of hot water. Add in the rest of the vegetables and a stock cube. Bring to the boil. Lower heat and simmer till the potatoes are soft and the meat is tender. Thicken the gravy with cornflour mixture. Simmer till done. Garnish with chop spring onion and parsley when serve.
