Home Style Lamb Casserole

This is a wonderful lamb casserole dish that is relatively simple to make and provides consistently good results.  This is a great winter warmer comfort dish, however I enjoy it all year round as it’s so tasty.

The lamb is initially browned in the pot before being slow cooked.  Added to the casserole are onions, carrot, potato and celery.  This is all slow cooked on the stove top to tender perfection in a gravy of stock, mustard, & worcestershire sauce.  Beer is also added into the stew.  After an hour on the stovetop you have a rich tender lamb casserole with a wonderful subtle hint of mustard.  A truly spectacular meal!

We prefer to serve this meal with crusty bread to help soak up the rich very tasty gravy.  You could also serve with rice or perhaps even pasta, if that is your preference.

After the initial preparation, you only need to simmer on the stove top for one hour to get an amazing hearty meal.  I urge you to try this one as it will definitely go on to your regular menu list.

Print Recipe

Home Style Lamb Casserole

Prep Time

25 minutes

Cook Time

80 minutes

Servings

people

Ingredients

• 1.75 kg Lamb Shoulder use boneless, cut into bite size pieces
• 1 cup Plain Flour
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/4 cup Vegetable Oil
• 2 cups Chicken Stock
• 1 Brown Onion diced
• 3 medium Carrots peeled & diced
• 2 Celery Stick sliced
• 2 tbsp Dijon Mustard
• 1 tbsp Worcestershire Sauce
• 330 ml Beer preferably pale ale
• 500 g Desiree Potatoes use red potatoes, cut in half or quartered if a larger potato is used
• 1/3 cup Fresh parsley to garnish

Prep Time 25 minutes Cook Time 80 minutes Servings people Ingredients 1.75 kg Lamb Shoulder use boneless, cut into bite size pieces 1 cup Plain Flour 1/2 tsp Salt 1/2 tsp Pepper 1/4 cup Vegetable Oil 2 cups Chicken Stock 1 Brown Onion diced 3 medium Carrots peeled & diced 2 Celery Stick sliced 2 tbsp Dijon Mustard 1 tbsp Worcestershire Sauce 330 ml Beer preferably pale ale 500 g Desiree Potatoes use red potatoes, cut in half or quartered if a larger potato is used 1/3 cup Fresh parsley to garnish

Instructions

1. Mix plain flour, salt & pepper in a bowl.
2. Add lamb pieces and coat with flour.
3. Heat half the vegetable oil in a large casserole dish or frying pan over medium heat for the first batch of lamb.
4. Cook lamb in 2 batches for about 5-10 minutes or until browned. Add remaining oil before cooking the second batch of lamb. Set aside on a plate.
5. Add 1/2 cup chicken stock to the pan and using a wooden spoon scrape the browned bit from the bottom of the pan.
6. Add onion, carrot & celery and cook, while stirring regularly, for about 5 minutes or until stock has evaporated and onion has softened.
7. Add mustard, worcestershire sauce, beer and remaining stock to the casserole dish and stir to mix through. Bring to a boil.
8. Return lamb to pan with potatoes and stir to mix through.
9. Reduce heat to simmer, cover casserole dish and cook for about 1 hour, or until lamb and potatoes are tender. Check potatoes with a fork or skewer to make sure they are cooked.
10. Garnish with parsley and serve with crusty bread.