Tuesday, 5 February 2008

Honeyed Lamb and Pumpkin Casserole

This one is from Good Taste magazine but is really nice so worth a try!


1 tbsp Butter
1 red onion, cut into wedges
3 cloves garlic
1/4 cup red wine vinegar
2 cinnamon sticks
1kg diced trim lamb
900g pumpkin peeled and cut into 3cm pieces
2 tbsp honey
salt and pepper


Preheat oven to 180 degrees celcius
Melt butter in a 10 cup flameproof and ovenproof casserole dish over medium heat until foaming.
Add the onion and garlic and cook for 5 minutes until the onion softens. Add the vinegar and cinnamon and bring to the boil.
Remove from the heat and add the lamb stirring to coat in the vinegar. Cover with the lid and cook in a preheated oven, stirring occasionally for 30 minutes.
Scatter the pumpkin over the top and drizzle with the honey. Bake uncovered for a further hour until both the lamb and pumpkin are tender. Season to tatse. Discard the cinnamon sticks before serving.

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