Recipe for 6
1 kg lean lamb (chops, cutlets or chump chops) trimmed
1-2 tablespoons dried oregano
1tablespoon vegetable oil
2tablespoon freshly chopped mint
3 medium onions, peeled and cut into wedges
1tablespoon flour, all purpose
3 cups, hot vegetable stock
1-2tablespoons Worcestershire sauce
1 teaspoon salt
1/2 freshly ground black pepper
2 bay leaves
2 tablespoons butter, softened
1kg red potatoes, unpeeled and sliced
(you may also use other types of potatoes)
Preheat the oven to 170oC.
Coat the cutlets with the oregano. Heat the oil in a large pan and cook the chops or cutlets, in batches until brown, turning once. Transfer into a large ovenproof casserole dish with a lid. Sprinkle over half the mint.
Using the same pan you used for the lamb, add some extra vegetable oil and fry the onions for about 10 minutes until brown. Stir in the flour and cook for 1-2 minutes. Add the stock, Worcestershire sauce, salt and pepper. Pour the stock and onion mixture into the casserole dish and sprinkle over the remaining mint and add the bay leaves.
Arrange the potato slices on top of the meat. Spread the butter over the potatoes. Cover with a tight-fitting lid and cook for 1.5 hours. Remove the lid and cook for a further 1 hour. Occasionally collect with a spoon, liquids from the casserole and sprinkle the meat and potatoes with it. Serve with green salad and drained yogurt. Enjoy!