Farmhouse Casserole

Ingredients
1kg lamb chops (or cubed lamb for a low fat variety)
2 tablespoons oil (preferably light olive)
1 large onion, sliced
2 cloves garlic, crushed
½ cup sliced celery
425g can tomatoes, chopped
2 tablespoons tomato paste
½ cup red wine
1 bay leaf
1 tablespoon chopped parsley
½ teaspoon dried thyme
1 teaspoon sugar
Salt & pepper
1 green capsicum, sliced
1 red capsicum, sliced
4-5 zucchini, thickly sliced

Instructions
Heat oil in a frying pan, brown chops and remove to a casserole dish.
Add onion, garlic and celery to pan and cook gently until soft.
Stir in tomatoes and their liquid, tomato paste, wine, herbs, sugar, salt and pepper.
Pour over lamb, cover and cook in a moderately slow (160 degrees) oven for 1 hour.
Add capsicum and zucchini, cover and cook for further 45 minutes until tender.

LOW FAT VERSION:
Use cubed boneless lamb.
Reduce oil to 2 teaspoons and use a non-stick surface for browning.

Serve with boiled new potatoes.

Compliments of your friendly Independent Butcher shop