Lamb Casserole

• 4 shoulder lamb chops
• 1 large onion (chopped and diced)
• 4 garlic cloves (crushed)
• 1 large carrot (sliced)
• 1 cup peas
• 150 -160 g pasta sauce (tomato)
• 2 teaspoons stock
• 1 cup hot water (or more)
• 1 dash salt
• 1 dash pepper
• 1 pinch oregano
• potato, halfed and boiled

1. Preheat oven to 180u0b0C.
2. Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
3. Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
4. Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
5. Remove from heat and transfer into casserole dish.
6. Add peas.
7. Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
8. Bake in oven for at least two and a half to three hours at 180u0b0C Check after one and a half hours, stir through, add water/base if necessary.
9. Serve with boiled potatoes.

chops, onion, garlic, carrot, peas, pasta sauce, stock, hot water, salt, pepper, oregano, potato

Taken from www.food.com/recipe/lamb-casserole-181514 (may not work)