Tuesday, 30 October 2012

Baked Lamb and Onion

Seeing as my mum has 6 kids, and 8 mouths to cook for in total (usually more, there's always someone round), recipes like these, which she assembles in less than 10 minutes and puts it in the oven to forget about, are her favourites.

And she always gets good feedback from this dish, picky eaters and all finish their plates, and usually look in the fridge the next day for leftovers that they may be able to make a sandwich out of. The lamb is tender, the onions are soft and there's lots of flavour in the dish, which can be served with whatever you like.

So all the mothers out there, or other people who are like me and are too lazy to make a fussy meal, especially after just making a lemon cake with lemon meringue frosting (more on that tomorrow!), make this, and don't tell anyone how long you spent in the kitchen. 

Baked Lamb and Onion

(Serves 8-10)

4 medium sized onions
1 kilogram cubed lamb
3 garlic cloves, crushed or finely sliced
2 tablespoons of powdered stock, or crushed stock cubes
1 teaspoon curry powder
1 tablespoon turmeric powder
1 teaspoon cumin powder
1 teaspoon dried coriander
Salt and pepper
2-3 tablespoons olive oil

Preheat the oven to 200°C (390°F).

Slice the onions and place in a large baking dish. Add the lamb, the crushed garlic and all the spices. Drizzle the olive oil and mix ingredients together well. Wrap tightly with foil and bake in the oven for half an hour, then increase the heat to 220°C (430°F), and bake of another 1 1/2 hours, or until the meat is cooked and tender. Mix the lamb and onions every half an hour or so all the lamb pieces colour evenly.

Serve with rice or bread, or whatever you fancy.

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