Easy lamb casserole
An all-in-one lamb casserole for those days when you just need to take it easy. Packed with vegetables and tasty lamb, it’s a comforting meal that the whole whānau can get behind.
Ingredients
Method
Ingredients
- 1kg boneless lamb leg or shoulder, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, sliced
- 2 tsp paprika
- 2 cans (800g) diced Italian tomatoes
- 1 ½ cups beef or vegetable stock
Method
- Bring a drizzle of oil to medium-high heat in an oven-proof pan. Season the lamb with salt and pepper.
- In batches, cook the lamb for a few minutes on each side or until golden brown. Remove from the pan and set aside.
- Add another drizzle of oil if necessary and sauté the carrots, celery and onions for a few minutes. Next, add the paprika and cook for a few more minutes.
- Return the lamb back into the pan, along with any juices. Add the diced tomatoes and vegetable stock. Season with salt and pepper and stir to combine.
- Cover and cook for 2-2 ½ hours or until the lamb is tender, stirring occasionally. Serve and enjoy.
Tips:
- Accompany this meal with your favourite way to serve potatoes, everything from mashed, roasted, smashed, chunky chips or even boiled works wonderfully. Garnish with parsley for the final finishing touch.