Another comforting winter dish – great for when the weather is starting to turn!
This tomato based casserole packed full of fresh herb flavour is great served with savoury rice or creamy mashed potato.
750g Diced Lamb, 25g Unsalted Butter, 1 Tin Chopped Tomatoes, 1 Large Onion (Finely Sliced), 1 Garlic Clove (Crushed), 500ml Vegetable Stock, 2 Carrots (Chopped), 1/2 Turnip (Peeled and Diced), 2tbsp Corn Flour (Seasoned), 2tsp Worcestershire Sauce, 1/2tsp Cayenne Pepper, 1/2tsp Ground Ginger, 1tbsp Rosemary (Chopped), 1tbsp Thyme (Picked), Sea Salt, Cracked Black Pepper
1) Pre-heat oven to 180c. Place a casserole dish over a medium heat, place the butter in the dish and allow to melt. Coat the lamb in the seasoned flour and brown in batches in the casserole, set aside once browned.
2) Add a little oil to the dish and sauté the onion and garlic for 5 minutes until tender but not browned. Add the lamb and all of the other ingredients back to the casserole and bring to the boil. Transfer to the oven and cook, covered, for around 2 hours or until the lamb is tender, stirring occasionally. You may need to add a little extra stock if the casserole thickens too much.
3) Once ready, remove from the oven and allow to sit for 10 minutes. Season to taste with sea salt and cracked black pepper.