| Ingredients:
1 kg chicken or lamb,
trimmed of fat and cubed.
1 tbsp vegetable or olive oil.
2 onions, chopped.
2 x 400gm cans whole tomatoes.
3 large potatoes, peeled and cubed.
Salt and ground pepper.
2 tbsp fresh coriander
or 1-2 tsp ground coriander.
2 tbsp fresh parsley
or 1-2 tsp dried.
5 fresh basil leaves
or 1 tsp dried.
3-8 cloves garlic depending
on taste.
|
|
Method:
Trim the fat from the chicken or
lamb and cut into cubes. Heat the oil in a large
casserole dish - ideally enamel or stainless steel.
When hot, but not smoking, tilt the dish to cover
the bottom with oil, and add the meat.
Cook the meat on all sides for about
10 minutes or until it has browned. Add the chopped
onions and continue to cook until the onions soften,
stirring with a wooden spoon to ensure the contents
cook evenly.
Drain the juice from one tin of tomatoes and reserve
to add to the casserole later if needed. Add the
tomatoes, and the full contents of the other can
to the meat and onion mixture, crushing the tomatoes
with the back of the wooden spoon. Add in the
cubed potatoes and season to taste with salt and
pepper.
Cover the casserole with the lid and simmer over
a low heat for about 45 minutes or until the meat
and potatoes are tender, and the tomatoes have
formed a sauce-like consistency. If the mixture
starts to dry out too much as it cooks, add some
of the reserved tomato juice.
Cook's Tip:
To maintain a consistent low temperature and
prevent the contents from sticking, use a SimmerMat™
heat diffuser between the element and the casserole
during the simmering process.
Uncover and turn up the heat (after removing the
SimmerMat™) and stir in the herbs and crushed
garlic. Continue to stir as the sauce bubbles
for 10 minutes.
Serving
Remove the casserole from the
heat, cover and leave to stand for 5-8 minutes
before serving.
|
