I’m not sure which paper Mum saved this recipe from, but it says it’s a from NZ chef Kurt Sampson. He suggests serving them with a tomato chutney, mashed potato and green peas. They sound like an excellent accompaniments, although a few chips wouldn’t be bad either.
I think that cauliflower is a very versatile vegetable. Traditionally we only had it boiled or topped with a cheesy white sauce, but these days I use it in lots of different ways. Unlike broccoli it’s fairly firm and as long as you don’t cook it for too long it holds up well roasted, in curries, stir fries and stews. As we mainly eat low carb, my favourite use is as a substitute for potato on top of shepherds pie. In this recipe it’s combined with potatoes, lamb mince and spices, certainly a change from plain old boiled cauli……
Tinned pineapple has never been a favourite in my household as it’s quite sweet, but if you like meat and fruits together you should try this lamb casserole recipe. Easy to make and great on a cold night.
Unfortunately there’s no picture with this recipe, which is a shame as I think a lamb casserole with a crumble topping is a little unusual and would not only taste good, but would look good as well. It would be a good casserole to make for a group and could easily be made gluten free by simply using gluten-free plain flour.
When I’m preparing recipes to post I usually take out any comments made by the columnists who’ve originally published them, but this time I’ve left Jane O’Connor’s in. They’re wise words and her suggestions for modernizing, in this case minted peas, but also mashed potatoes are worth reading.
This recipe was on a sheet Mum picked up off the butcher’s counter back in the ’80s. She gave a copy to me and I’ve made it many times over the years. It’s a good basic lamb stew, a great family meal.
This casserole has a curry lamb base and a rolled oats, chive and flour crust. Rolling the dough into a log and cutting the log into slices makes a great looking crust. I think that takes it from just a family meal to being good enough to serve up to visitors.
As you can see the full title of this recipe from the Australian Meat and Live-Stock Corporation is ’24 minute Speedy Mexican Lamb’, a bit long I thought so I’ve shortened it. The good thing is that it’s quick to make. I think the recipe card was put out by the Corporation in the late 1980s, whenever it was, Mum and I both seem to have collected quite a few from our butchers’ counters.
I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good. Although the original recipe suggests either mutton or lamb, pork would also work very well.
This is a favourite lamb casserole of mine, I’ve been making for years. The curry powder, ginger and sauces work really well together with the lamb and the pumpkin. It’s very tasty combination.
Beb's Recipe Drawer 