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Lamb Casserole

Serves 4; Prep: 10 mins; Cook: 2 hours; Nutritional Value: high in protein and low GI

Ingredients:
6 thick cut neck chops – about 1 kilo
flour
2 tbsp vegetable oil
2 onions
4 potatoes
4 chunks pumpkin
salt and freshly ground black pepper (my addition)
water

Method:
Trim the excess fat from the chops and cut them in half where they naturally divide.
Flour them heavily.
Heat the oil in a fry pan and cook them until they are golden brown on all sides.
Lay them in a casserole dish with the onions and the chunks of potatoes and pumpkin.
Season well.
Add enough water to just cover the whole thing.
Place in a 180C oven and simmer for two hours or until the meat is tender and the gravy is thick and bubbling.
 
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