Lamb And Carrot Casserole Recipes

LAMB AND CARROT CASSEROLE

Steps:

• Brown the meat in the pan over medium-high heat.
• Stir in the vegetables and brown slightly.
• Stir in the barely and add stock to cover.
• Place in the oven with a lid on or simmer on the stove for 45 minutes to one hour. Add more stock or water if it gets too thick.
• When meat and carrots are tender and barley is done (think boiled rice) this is ready to eat.

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.

HEARTY LAMB STEW WITH MUSHROOMS AND CARROTS

Steps:

• Heat oil in a large heavy pot over medium-high heat.
• Mix the flour with seasoning salt and pepper in a large bowl.
• Toss the lamb in the flour to coat, shaking off any excess flour.
• Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
• Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.
• Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
• Return the lamb back to the pot.
• Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
• Reduce heat to medium-low; cover and simmer about 45-50 minutes.
• After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.
• Remove the bay leaves, ladle into bowls.