Lamb Casserole with Spring Vegetables

This lamb casserole recipe consists of a warming light soup or broth made with lamb neck fillet or lamb shoulder cubes accompanied by delicious seasonal spring produce ingredients like potatoes, leeks, peas, stock, a little curry powder and freshly chopped coriander or parsley.  It's a delicious one pot dish cooked on the hob or in the oven.

Prep Time: 20 mins

Cook Time: 1 hour 30 minutes

Serves: 6 people

Ingredients

  • 675g lean lamb neck fillet or shoulder, cut into 2.5cm cubes
  • 1 tablespoon oil
  • 2 teaspoons curry powder
  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 850ml good, hot lamb stock
  • 450g new potatoes, halved
  • 2 leeks, finely sliced
  • 100g fresh peas
  • 2 tablespoons freshly chopped coriander or flat-leaf parsley

Method

  1. Heat the oil in a large non-stick frying pan over a moderate heat, meanwhile put the lamb in a large plastic food bag, season and add the curry powder, seal and shake well to coat.
  2. Cook the lamb in batches in the pan for 3-4 minutes until brown. Transfer to a large heatproof casserole dish with a lid.
  3. In the same frying pan cook the onion and garlic for 2-3 minutes. Spoon into the casserole dish and add the stock. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at 170°C, 150°C Fan, Gas mark 3 for 1½ hours, stirring occasionally.
  4. 25 minutes before the end of the cooking time add the potatoes and continue cooking.
  5. 10 minutes before the end of the cooking time add the leeks and peas.
  6. Garnish the casserole with the herbs and serve with crusty bread.

 

 

Tips:

If preferred replace the onion with 8 small shallots.