Name: Lamb, chilli and anchovy casserole
Prep time: 20 min
Cook time: 175 min
Total time: 195 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 8 lamb neck chops, trimmed; 1 onion, coarsely chopped; 4 clove garlic, crushed; 2 small red chillies, finely chopped; 1/2 cup red wine; 2 cup beef stock; 400 gram can crushed tomatoes; 4 anchovy fillets, drained, finely chopped; 2 teaspoon chopped thyme; thyme sprigs, mashed potato, green beans, to serve

Lamb, chilli and anchovy casserole

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Serves 6

Prep

20M

Cook

2H 55M

Total

3H 15M

Ingredients

2 tablespoon olive oil

8 lamb neck chops, trimmed

1 onion, coarsely chopped

4 clove garlic, crushed

2 small red chillies, finely chopped

1/2 cup red wine

2 cup beef stock

400 gram can crushed tomatoes

4 anchovy fillets, drained, finely chopped

2 teaspoon chopped thyme

thyme sprigs, mashed potato, green beans, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Heat half the oil in a large frying pan on high. Cook lamb 2-3 minutes each side, until browned; transfer to a plate.

3.Heat remaining oil in same pan; saute onion, garlic and chilli 3-4 minutes, until onion is tender.

4.Return lamb to pan with wine; cook 2 minutes. Stir in stock, tomato, anchovies and chopped thyme; bring to the boil. Transfer to a large casserole dish.

5.Bake, covered, 1 1/2 hours. Uncover; bake a further 40 minutes, until lamb is tender. Season to taste.

6.Top with thyme sprigs. Serve with mashed potato and green beans.

Casseroles can also be cooked on top of the stove – and it take a little less time.
Note

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Ingredients

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