Recipes

Lamb with Artichokes and Ham.
Lamb and Pineapple Casserole.

750g leg lamb steaks
1/4 cup oil
1 onion chopped
2 cloves garlic crushed
1/2 teaspoon dries oregano leaves
100g ham chopped
2 tablespoons plain flour
1 cup dry white wine
1/2 cup water
1 small chicken stock cube crumbled
400g can artichoke hearts drained

serve with boiled or steamed vegetables
not suitable to freeze or microwave
 

Cut lamb into bite size pieces
Heat oil in frying pan add onion, garlic and oregano, stir constantly over
heat until onion is soft.
Add lamb gradually to pan, cook stirring constantly until lamb is ell
browned all over, stir in ham and flour, cook for a few minutes.
Stir in wine, water and stock, cover, simmer 30 minutes or until lamb is
tender.
Add quartered artichokes just before serving heat through gently.

Submitted by Kim (Karri)

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1 kg lamb lion chops
2 tablespoons oil
1 onion chopped
2 tablespoons tomato paste
425 g can tomatoes
2 carrots chopped
2 sticks celery chopped
450 g canpineapple pieces drained
1/2 teaspoon dried oregano leaves
2 tablespoons French style creamy onion soup mix.

Casserole can be made up to 1 day ahead store covered in fridge or in freezer
up to 2 months
serve with boiled rice.

Remove bones and excess fat from meat , cut into chunks.
Heat oil in large saucepan
Add meat gradually, stir constantly until meat is well browned.
add onion to pan, cook onion till soft.
Stir in tomato paste, undrained crushed tomato and carrots, bring to boil,
reduce heat simmer uncovered for about 5 min or until the carrots are
almost tender.
add celery, pineapple, oregano and sprinkle with soup mix. 
Mix well.
Bring to boil stirring until sauce thickens 
pour into serving dish, sprinkle with chopped parsley if desired.

Submitted by Kim (Karri)

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