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.
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
Lamb neck is ideal for stews and casseroles: it cooks fairly quickly and is much less fatty than other cuts.
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.