Delicious Lamb, Rosemary & Red Wine Casserole - cooking recipe

Ingredients

400 g ground lamb (I use lean organic)
1 large onion
2 carrots
3 garlic cloves
2 teaspoons dried rosemary
3/4 cup red wine (I use a merlot)
1/2 pint lamb gravy (see recipe below if desired)
For the gravy
1 lamb stock cube (Knorr)
1/2 pint cold water
4 teaspoons bisto, original gravy powder

Preparation

Pre-heat your oven to 200c.
Chop the onions, garlic and carrots, and soften in a frying pan with a little oil.
Add the ground lamb and cook for another couple minutes until browned.
Add the rosemary and red wine and cook for approximately 5 mins until most of the alcohol has burned off.
Meanwhile, make the gravy. If using my recipe, first mix the Bisto powder with a little cold water to form a paste and then add the remaining water. Break the Knorr stock cube up and add to the saucepan. Cook for a few minutes until it starts to thicken but is not properly cooked.
Transfer the contents of the frying pan (juices and all) into a casserole dish and cover with the gravy.
Bake in the oven for approximately 30-40 minutes.