Name: This devilled lamb casserole is a winner!
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1kg diced lamb; 2 large onions, coarsely chopped; 2 stalks celery, chopped; 500g carrots, peeled, chopped; 2 tablespoons plain flour; 1/3 cup tomato paste; ½ cup Worcestershire sauce; 2 tablespoons Dijon mustard; 1 tablespoon brown sugar; 2 small beef stock cubes, crumbled; 1/3 cup chopped fresh parsley; Mashed potato, to serve

This devilled lamb casserole is a winner!

Who doesn't love a good one-pot wonder?

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Serves 4

Prep

15M

Cook

2H 10M

Total

2H 25M

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Diced lamb is available from major supermarkets. Or, ask your butcher to dice meat from a boned leg of lamb instead. Casserole can be made up to three days ahead. Keep covered in the fridge.

Ingredients

2 tablespoons olive oil

1kg diced lamb

2 large onions, coarsely chopped

2 stalks celery, chopped

500g carrots, peeled, chopped

2 tablespoons plain flour

1/3 cup tomato paste

½ cup Worcestershire sauce

2 tablespoons Dijon mustard

1 tablespoon brown sugar

2 small beef stock cubes, crumbled

1/3 cup chopped fresh parsley

Mashed potato, to serve

Method

Heat half the oil in a flameproof, casserole dish (16-cup capacity) over a medium to high heat. Add lamb in two batches. Cook, turning occasionally, for 5 to 8 minutes, or until browned all over. Remove.

Heat remaining oil in same dish. Add onions, celery and carrots. Cook, stirring for about 5 minutes, or until lightly browned. Return lamb to dish. Add flour and tomato paste. Cook, stirring, for a further 1 minute.

Stir in sauce, mustard, sugar and stock cubes with 2 ½ cups water. Bring to boil. Remove. Cover with lid.

Cook in a slow oven (150C), stirring halfway through, for 2 hours. Remove from oven. Season with salt and pepper. Stir in parsley.

Serve with mashed potato.