In Nairobi, the weather has changed and it’s become rather cool after the spell of heat we’ve had for the past few months. A hearty meal after being drenched in the rain is always welcome and here’s a very simple and easy recipe to make lamb casserole. Feel free to add any other veggies that you like.
YOU WILL NEED:
2bsp cooking oil
150gm lamb cubes
1 small onion, chopped
1 clove garlic, crushed
1 small green or red pepper, chopped (I usually end up putting in orange & yellow peppers too)
1 small courgette, sliced
1 medium tomato, cut into 8 pieces
a pinch of dried thyme (if you have fresh thyme do use that)
a pinch of paprika
salt & freshly ground black pepper
TO MAKE THE CASSEROLE:
Heat the oil in a frying pan, add the meat and fry over a medium to high heat for about 2 minutes until sealed, turning frequently. Add the onion, garlic and continue to fry for another 3 to 4 minutes.
Place the courgette and tomato in an ovenproof dish, top with the meat mixture and season with thyme, paprika, salt and pepper. Dot with butter, cover and bake in a preheated oven at 180ºC for about 35 minutes. Serve with jacket potatoes.