Home Style Lamb Casserole
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Ingredients
- INGREDIENTS
- 1.75 kg Lamb Shoulder use boneless cut into bite size pieces
- 1 cup Plain Flour
- 1/2 tsp Salt
- 1/2 tsp pepper
- 1/4 cup vegetable oil
- 2 cups chicken stock
- 1 Brown Onion diced
- 3 medium Carrots peeled & diced
- 2 Celery Stick sliced
- 2 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 330 ml Beer preferably pale ale
- 500 g Desiree Potatoes use red potatoes cut in half or quartered if a larger potato is used
- 1/3 cup Fresh parsley to garnish
Servings:
Units:
Instructions
- INSTRUCTIONS
- Mix plain flour, salt & pepper in a bowl.
- Add lamb pieces and coat with flour.
- Heat half the vegetable oil in a large casserole dish or frying pan over medium heat for the first batch of lamb.
- Cook lamb in 2 batches for about 5-10 minutes or until browned. Add remaining oil before cooking the second batch of lamb. Set aside on a plate.
- Add 1/2 cup chicken stock to the pan and using a wooden spoon scrape the browned bit from the bottom of the pan.
- Add onion, carrot & celery and cook, while stirring regularly, for about 5 minutes or until stock has evaporated and onion has softened.
- Add mustard, worcestershire sauce, beer and remaining stock to the casserole dish and stir to mix through. Bring to a boil.
- Return lamb to pan with potatoes and stir to mix through.
- Reduce heat to simmer, cover casserole dish and cook for about 1 hour, or until lamb and potatoes are tender. Check potatoes with a fork or skewer to make sure they are cooked.
- Garnish with parsley and serve with crusty bread.
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