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Lamb Casserole

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

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

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.
IGA recipes