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Beer preferably pale ale

Home Style Lamb Casserole

September 18, 2017 By admin@thisiswhyimfull.com Leave a Comment

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Home Style Lamb Casserole

Home Style Lamb Casserole
Home Style Lamb Casserole
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Votes: 1
Rating: 5
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Print Recipe
Home Style Lamb Casserole
Home Style Lamb Casserole
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
  1. INSTRUCTIONS
  2. Mix plain flour, salt & pepper in a bowl.
  3. Add lamb pieces and coat with flour.
  4. Heat half the vegetable oil in a large casserole dish or frying pan over medium heat for the first batch of lamb.
  5. 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.
  6. Add 1/2 cup chicken stock to the pan and using a wooden spoon scrape the browned bit from the bottom of the pan.
  7. Add onion, carrot & celery and cook, while stirring regularly, for about 5 minutes or until stock has evaporated and onion has softened.
  8. Add mustard, worcestershire sauce, beer and remaining stock to the casserole dish and stir to mix through. Bring to a boil.
  9. Return lamb to pan with potatoes and stir to mix through.
  10. 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.
  11. Garnish with parsley and serve with crusty bread.
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Working Wife, future mother, wannabe Professional Chef, Barista, Bartender, Baker, Pastry Chef

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