Lamb Casserole
This delicious casserole will warm your family's hearts.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Ingredients
- 1 1/2 lb Lamb Neck Cubed
- 2 tbsp Flour
- Salt and Pepper
- 2 tbsp Cooking Oil
- 2 tbsp Olive Oil
- 12 Shallots Chopped
- 1 Carrot Chopped
- 1 tspn Ground Cinnamon
- 1 can Chopped Tomatoes
- 13 1/2 oz Lamb Stock
- 1/2 lb Baby Potatoes
- 1/2 lb Frozen Peas
- 1 tbsp Mint Finely chopped
Instructions
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In a mixing bowl, season the flour with salt and pepper and add the lamb. Mix well.
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Pour the cooking oil on a pan and turn on heat to medium-high. Cook the lamb until browned and remove the lamb to a bowl leaving a light roux in the pan.
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Add the olive oil into the pan, then the shallots, carrot, cinnamon, chopped tomatoes, lamb stock, and potatoes. Add in the lamb again and simmer, stirring occasionally, until lamb and potatoes are tender.
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Add the frozen peas, cook for five more minutes and take off heat.
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Serve while still hot topped with copped mint.
