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Lamb, Herb & Vegetable Casserole

Lamb, Herb & Vegetable Casserole

1kg lamb neck pieces, trimmed

15ml ground cumin

5ml ground ginger

5ml paprika

30ml olive oil

1 red onion, peeled and sliced

2 garlic cloves, crushed

45ml cake flour

45ml tomato paste

500ml lamb or chicken stock

salt and black pepper

5 sprigs fresh thyme

2 carrots, peeled, halved, thickly sliced

3 celery stalks, thickly sliced

6-8 yellow patty pans, halved, optional

125g frozen peas


To Serve:

45ml fresh flat-leaf parsley, chopped

15ml fresh coriander, chopped

220g Tastic Parboiled Rice, cooked (approx. 600g cooked weight), keep warm

  1. Toss the lamb, cumin, ginger and paprika together. Cover and chill for at least 1 hour.
  2. Preheat the oven to 180°C.
  3. Heat the oil in a pan and fry the meatballs for 2-3 minutes, per side, or until golden. Set aside.
  4. Heat the oil in a large flameproof casserole dish and brown the lamb, in batches, until browned. Transfer to a plate.
  5. Fry the onion and garlic for 3-4 minutes. Stir in the flour and cook, stirring, for 1 minute.
  6. Stir in the tomato paste, stock and salt and pepper.
  7. Return the lamb to the casserole and add the thyme leaves. Cover and bake for 1 hour.
  8. Add the carrots and celery and bake for another 35-45 minutes, or until the lamb is tender.
  9. Stir in the patty pans and peas and cook for 10 minutes.
  10. Garnish with parsley and coriander and serve hot, with Tastic Parboiled Rice.
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