Lamb is dearly loved in our household, so I always make sure we have it in the freezer at all times. I like to cook it in different ways, and this is one of my many lamb recipes. It is mildly spicy, and can be enjoyed by those who don’t like strong spicy flavors.
Lamb Casserole With A Hint Of Spice
- Heat the oven to 350°F/180°C. In a large casserole, heat up the olive oil and cook the lamb in batches until well browned, making sure that it’s well seasoned. Remove each batch and set aside before adding the next lot of meat. Once all the meat is browned, leave it aside.
- In the same casserole dish, fry the onion, celery, and garlic together. Reduce the heat and cook until the onion is soft, about 5 minutes.
- Return the lamb to the casserole dish, add the wine and reduce by half. Add the chili flakes, juniper berries, tomato paste, and chicken stock and cook for about 45 minutes. Then add the baby red onions and potatoes and cook until the lamb is tender, a further 45 minutes.
- After a casserole has cooked, the pot is often not presentable. Heat up a separate presentation dish and transfer the casserole, giving a neat and clean finish.
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