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Lamb Crumble

ingredients

2 tbsp vegetable oil
1.5 kg frozen lamb mince
2 sticks celery, diced
3 medium onions, peeled and finely chopped
2 carrots, diced
1/3 cup (50 g) 2 oz wholemeal flour
2 tbsp spoons tomato puree (paste)
3 tbsp Worcestershire sauce
2 cups (500 ml) lamb or beef stock
salt and freshly ground black pepper
1 1/4 cups (175 g) 6 oz wholemeal (whole grain) flour
2/3 cup (150 g) 5 oz butter, diced
150 g chesire cheese,grated
2 tsp finely chopped thyme
2 tsp finely chopped rosemary

method

1. Preheat the oven to 190°C, 375°F, Gas Mark 5.

2. Heat oil in saucepan and gently fry the vegetables for about 5 minutes,over a moderate heat.

3. Add the lamb and cook until brown (this will take about 5 minutes).

4. Mix in flour, tomato puree, Worcestershire sauce, stock and seasonings.

5. Turn into 2 shallow ovenproof dishes.

6. Place the flour and butter into a bowl and rub in until they resemble breadcrumbs. Add the cheese and herbs and mix thoroughly.

7. Place on a baking tray and bake for 45 minutes.

8. Any remaining meat and crumble can be frozen.

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