Bonus blog post!

Sorry for being away so long guys! Been awfully busy, I’m afraid. The life of a med student, eh?

So just to be fair to you guys I’ve uploaded an original recipe that I know you’d love whilst I prepare my proper blog post that will be uploaded shortly:

Lamb and veg casserole


500g lamb shoulder pieces
1 tsp Cayenne pepper
1 red onion
1 large potato
1 1/2 tomatoes
3 garlic cloves
2 button mushrooms
500ml beef/lamb stock
1 tsp salt
1 can of kidney beans
1 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp garlic powder
3/4 tsp dried mint

Chop all the veggies into small pieces and allow them to sit with the lamb, stock, herbs and seasoning for a few mins to allow them to marinate.
Place everything in the oven for about 35 mins, covered with foil. Then remove the foil and put it back into the oven for another 5-10 mins until thoroughly cooked.

Very easy and yet so satisfying. And a great example of using relatively cheap cuts of meat and veggies that you’d typically find in most fridges.



p.s Don’t forget to check my Instagram for my most recent uploads 🙂


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