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#Lamb casserole
lookitcookit · 4 years ago
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Warming up
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You wouldn’t call it really cold in the UK at the moment, but February is now here and storms are predicted.  If rain is lashing at the windows and it’s chilly outside, you need something comforting to come home to.
This is a lamb casserole.  The Spaniards and Italians start nearly all their savoury meat dishes with a sofrito: finely chopped onions, garlic, maybe celery and carrot, to use as a base flavour.  I often use larger pieces which I fry in olive oil and then move to a plate before searing the meat in the same hot pan.  To create the casserole, all you need then is to sprinkle a few tablespoons of flour over the lamb (or beef) add a heaped teaspoon of paprika, season it well, and continue frying to brown the meat. Then pour in some hot stock, put back the vegetables, bring the liquid to the boil and then turn down the heat so the meat will simmer slowly for 1-2 hours. The gravy will thicken and the flavour will intensify.
Serve this with jacket potatoes or rice or even just some good crusty bread.
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IS IT WORTH IT?
Hours in preparation dicing chopping weighing slicing Minutes to devour munch slurp munch slurp munch burp Only the blood of the gods remain
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h4rdc0rejazzh4nds · 6 years ago
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My lamb casserole turned out amazing
It tastes just like my mum made it.
I cannot tell you how happy this makes me. Not only because it turned out great, but that it’s real proper food that I can portion up and freeze and eat and be nourished by. (Fuck yeah there are hella vegetables in there.)
You’d think I’d have figured this out by now, being a 24 year old single occupant…
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