A good old-fashioned brown casserole is hard to beat. The dumplings are made from a soft savoury scone mixture; when they are cooked on top of your casserole they absorb its flavours to make a ...
The flavours in this casserole certainly pack a punch - the lamb is simply delicious and melts in your mouth. The butter beans combined with the zingy lemon and mint notes lift the lamb casserole ...
Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole.
Using a slotted spoon, transfer the lamb to a casserole. Repeat with the remaining lamb. Add the chopped onions, garlic, rosemary and thyme. Season with salt and freshly ground black pepper.
2 Soften the onion in a casserole dish on the stove. Add the meat and brown. 3 Add the vegetables and stock, bring to the boil and then transfer to the oven and cook for approx 11/2 hours until the ...
This recipe uses a shoulder of lamb but you can also use neck of lamb or gigot chops, which are slices of lamb taken through the leg so they include a small central bone, to make this stew.
Preheat oven to 180°C/ 350°F/Gas Mark. Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 ...