Lamb casserole
Want a hearty meal that's easy to make? This tasty lamb casserole uses just one pot - so it saves on washing-up and takes just 10 mins to prepare. Add honey & tomatoes for a sweet, rich lamb casserole.
-
Prep time: 10 mins
-
Cooking time: 1 hr 40 mins
-
Total time: 1 hr 50 mins
-
Serves: 4
-
Skill level: Bit of effort
-
Costs: Cheap as chips
Ingredients
Lamb neck is ideal for stews and casseroles: it cooks fairly quickly and is much less fatty than other cuts.
- 2tbsp plain flour
- sea salt and black pepper
- 650g (1lb 6oz) lamb neck fillet, diced
- 2tbsp vegetable or rapeseed oil
- 12 button onions or shallots
- 1 carrot, peeled and diced
- 1tsp ground cinnamon
- 1 tin chopped tomatoes
- 2tsp runny honey
- 400ml chicken or lamb stock
- 200g (7oz) baby new potatoes
- 250g (9oz) frozen peas
- 1tbsp mint, finely chopped
Method
- Preheat the oven to 180°C (400°F, gas mark 6).
- Season the flour and toss the lamb in it. Heat the oil in a large casserole and brown the lamb pieces in batches. Set aside and add the button onions and carrot to the pan. Cook for 5 to 10 mins, until the vegetables are a light golden brown. Add the cinnamon and cook for a further minute.
- Add the chopped tomatoes, honey and stock, stirring well, and bring to the boil. Return the lamb to the pan, add the new potatoes and season to taste.
- Cover and cook in the preheated oven for 1 hr and 20 mins, until the lamb is tender.
- Remove from the oven and stir through the frozen peas, and a little more stock if necessary. Cook for a further 5 mins. Sprinkle with the chopped mint and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
-
Linda Ives, posted 8 months ago
This recipe was was deliciously full of flavour, i would par boil the new potatoes for about 5 minutes before adding it to the rest of the ingredients. Would definately do it again
