A tasty light lamb casserole made with lamb neck fillet or lamb shoulder. Fresh flavours from seasonal vegetables with an extra kick from a little curry powder and fresh coriander. This delicious recipe can be cooked in one pot either on the hob or in the oven.
The quantities below will feed six people. Allow 1.5 hours for the cooking and 20 minutes for preparation
Lamb Casserole Ingredients
700g Lamb neck fillet or shoulder from Morley Butchers – we can cube this for you.
2tsp Curry powder
1 Large onion, finely chopped
2 Garlic cloves finely chopped
850ml Lamb or meat stock
450g New potatoes, halved
2 Leeks, finely sliced
Handful freshly chopped coriander (or flat-leaf parsley)
Salt and freshly milled black pepper
Lamb Casserole Cooking Method
First season the cubed lamb well with salt and pepper also the curry powder. A good way to do this is to place the lamb and the seasoning into a plastic bag, shake well coating the cubes all over.
Then heat some of the oil in a large non-stick frying pan over a moderate heat. Cook the lamb in batches browning the cubes all over. This will take about 3 or 4 minutes. Place the cooked meat into a suitable large casserole, use one that has a lid.
If using pre-heat your oven to 170°C, Gas mark 3, 325°F.
In the frying pan cook the onion on a lower heat until soft and translucent. Add the chopped garlic and cook for a further 2-3 minutes. Add these cooked vegetables to the meat in the casserole dish and pour in the stock.
Bring up to the boil then reduce the heat to a simmer, cover with the lid and continue to cook on your hob or in the oven for 1½ hours. Check the casserole occasionally, stirring the ingredients.
About 25 minutes before the end of the cooking time add in the potatoes and continue cooking.
10 minutes before the end of the cooking time add the leeks and peas or any other seasonal green vegetables.
To serve garnish the casserole with the chopped herbs and serve with some crusty bread.
Looking for some more cooking inspiration? You can find some more lamb recipes here >>