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Lamb Casserole for each age and stage



Ingredients 

•  500g lean diced Quality Mark lamb

•  1 tsp oil 

•  1½ cups reduced-salt beef or vegetable stock or ½ tsp reduced-salt stock powder to 1½ cups water 

•  1 small potato, peeled and diced 

•  ½ cup cauliflower, diced 

•  ¼ cup frozen peas 

Method 

1.  Heat the oil in a large frying pan and brown the lamb. Add the stock, cover and simmer for 30 minutes. Simmer gently to ensure the meat remains tender. 

2.  Add the potato and cook a further 30 minutes before adding the cauliflower. Cook until the vegetables are tender. 

3.  Add the peas and heat through. Total cooking time is approximately 1½ hours. 

4.  Serve with rice.  

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Recipe from NZ Beef and Lamb brochure here.



  




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