Moreish Lamb Casserole
Servings 4
Prep time
10 minsCook time
2 H & 20 MTotal time
2 H & 30 MIngredients
Method
- Preheat oven to 170°C.
- Dust lamb in flour.
- In a large ovenproof casserole dish, heat oil over medium heat until shimmering. Add lamb in batches and sear until golden brown on all sides. Transfer each batch to a plate as you go and set aside.
- Add onion, garlic and carrot and cook, stirring regularly, for 5 minutes or until onion is soft and translucent. Stir in tomato paste and cook for 2 minutes. Add red wine, stock concentrate, water, mushrooms and Moroccan seasoning and mix to combine.
- Return lamb and juices to pan and bring to a simmer. Cover dish with lid, transfer to oven and cook for 2 hours or until lamb is tender.
- Blanch peas then mix through casserole. Taste and adjust seasoning if you prefer a stronger Moroccan taste.
- Serve with mashed potato, couscous or rice.
Simon says ...
Searing the meat in batches ensures the pan isn’t crowded, so the meat cooks evenly and also prevents it from steaming and stewing instead of searing.
