Food53

Lamb Casserole with Dates

Fillet of Lamb 

Olive Oil 

½ Onion (as Tolerated) 

Garlic (as Tolerated) 

4 Carrots cut into chunks 

1 pint of Lamb Stock 

12 pitted Dates (ready to eat) cut in half 

Coriander 

Ginger 

 

Sauté onion and garlic in the oil add coriander and ginger. Add the meat to seal and brown slightly. Add the stock and the carrots. Bring to the boil, then turn heat down to simmer and add the dates. Cook until the liquid has reduced,  1-1 ½ hours. 

 

Can be served with either Rice, Couscous, Potatoes.

Lamb Apricot and Ginger Burgers 

¼ Onion (as tolerated) 

Garlic (as tolerated) 

500g pack of Lamb Mince 

10 ready-to-eat Apricots –finely chopped 

2in fresh ginger- grated 

Oregano 

 

Place the onion, garlic, mince, ginger, apricots and the oregano in a bowl and combine together. When the mixture is well mixed make burger shapes with hand and place in a dish to dry off slightly. When ready to cook place dish in a moderate oven and turn a couple of times until burgers are cooked through. 

 

This could be made using Pork mince. 

Beef in Beer

½ Onion chopped (as tolerated) 

Garlic 

Braising Steak cut into chunks 

150ml Beer 

3 Carrots peeled and cut into chunks 

1 Bulb Fennel Sliced 

½ pint Beef Stock 

Mixed Herbs 

Oil 

Saute onion, garlic in oil then transfer to casserole dish. Now sear beef in the oil and transfer to casserole dish. Add beer, carrots and fennel sprinkle on the herbs and give a good stir. Cover and cook in a slow oven (150⁰C) giving it a stir occasionally. 

Options: 

Celery and mushrooms can be added.