Lamb and Red Onion Casserole Recipe

Ingredients : Serves 4

700 g/1.5 lb potatoes, thinly sliced

450 g/1 lb red onions, thinly sliced

900 g/2 lb neck or leg of lamb, boned and diced
50 g/2 oz/0.25 cup long-grain rice
1 large bunch of parsley, chopped
1 large bunch of coriander (cilantro), chopped
2 kaffir lime leaves
5 ml/1 tsp chili flakes
2 carrots, sliced
60 ml/4 tbsp olive oil
Salt and freshly ground black pepper

1.2 liters/2 pts/5 cups Chicken Stock

Method :

Fill a large casserole dish (Dutch oven) with layers of potatoes, onions, lamb, rice, herbs, lime leaves, chili and carrots, sprinkling with oil and seasoning with salt and pepper as you go. Finish with a layer of potatoes and sprinkle with the remaining olive oil. Pour in enough of the stock to come almost to the top layer of potatoes. Cover and bake in a preheated oven at 180°C/350°F/gas mark 4 for 2 hours. Remove the lid and return to the oven for a further 30 minutes until the top is crisp and browned.