Saturday, August 27, 2011

Requests: Lamb Casserole

This one was much easier!  (And hubby says "please thank the internets for the YUM" - he was pretty spoilt this week)

Alphamatrix requested a tomato-based lamb casserole, without herbs.  This is my favourite kind, so I can definitely relate!
Rogan Josh comes immediately to mind - this is one of my favourite ways to casserole lamb, and tomato is key.  The best recipes (or mixes) have you adding tomato very late in the game, so you can still taste the fresh tomato-ness through the spices.

The other thing that comes to mind is honey.  Usually with mint, but I know that's a herb so will put it with tomato instead!


This is quick, too, if you have tender cuts of meat.  I whipped this up in half an hour, on a weeknight.. or you could pop it in the slow-cooker if you had time (and could use a tougher cut of meat).

Slice and brown an onion in a little oil, then stir through a couple of teaspoons of rich, spicy honey (I used stringy bark, but in NZ would use Manuka or Rewarewa).  Let it caramelise, then remove from heat and set aside in a bowl.
Dice potato and carrot, and boil in a small saucepan until starting to soften.  Drain and set aside with the onion.
Coat lamb pieces (I used a good quality casserole dice from the butcher, 300g for two of us) in a couple of tablespoons of flour, mixed with a teaspoon of smoked paprika, and a dash of chilli powder.  Brown in a couple of tablespoons of oil (preferably in the caramel left in the bottom of the frypan from the onions).
Add a 300g tin of chopped tomatoes, and a tablespoon of tomato paste.  Simmer.
Add the vegetables, and another tablespoon of honey.

Serve as soon as the sauce is thick.  This would be great with mashed potato - but I was in a hurry and just added potato directly to the casserole, and served with steamed broccoli!

1 comment:

  1. YUM!!! Thanks :)
    I've just come back from the weekly shop, but this will be on next week's list.