Lamb cassarole

In case you haven't noticed, I'm an oven junkie - I love doing things in the oven simply because its minimal fuss. Just prepare, don't even have to leave it to marinate, and just chuck in the oven. Set the timer and off she goes. After about an hour, turn off the oven and let it slow cook in the remaining heat until dinner time.

I saw some lamb on sale and thought that it would be a great way to celebrate my Easter, by treating myself to a bit of lamb. I decided to dunk it with loads to ginger so that it doesn't taste gamey. Unfortunately, it came off tasting like beef, which isn't too bad a result I guess.

Ingredients

400g lamb chunks

1 tbsp rosemary

1 tbsp oregano

2 tbsp light soya sauce

1 tsp sugar

1 tbsp oyster sauce (I would usually use worchester but I don't have that)

1 cubed potato

1 cubed purple yam

Enough water to cover everything

Method

1) Put everything into the cassarole, except the yam. Preheat oven to 200 deg C. Bake at 200 deg C for 20 mins until it starts to boil. Add the yam. (with yam its really very hard to tell, mine 'melted' after the entire time but my spuds were still ok, so it depends on what kind of yam you use)

2) After the first 20 mins, turn down to 100 deg C for another 40 mins. Then turn off the oven and let it cook in the residual heat for another 2 to 3 hours.