One Pot Lamb Casserole with Peas, Button Onions and New Potatoes

Name: One Pot Lamb Casserole with Peas, Button Onions and New Potatoes
Prep time: 120 min
Yield: 4
Ingredients: 2 tablespoons plain flour; 650 g lamb neck fillet, diced; 2 tablespoons rapeseed oil; 12 button onions or shallots; 1 carrot, peeled and diced; 1 tablespoon ground cinnamon; 1 tin chopped tomatoes; 2 tablespoons runny honey; 400 ml chicken / lamb stock; 200 g baby new potatoes; 250 g Garden Peas 375g frozen peas; 1 tablespoon fresh mint, finely chopped; sea salt and black pepper

Dinner Recipes

2 hrs

preparation time

Intermediate

Servings

(0)

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Preparation

Season the flour and toss the lamb in it. Heat the oil in a large casserole and brown the lamb pieces in batches.
Set aside and add the button onions or shallots and carrot to the pan. Cook for 5 – 10 minutes, until the vegetables are a light golden brown. Add the cinnamon and cook for
a further minute.
Add the chopped tomatoes, honey and stock, stirring well, and bring to the boil. Return the lamb to the pan, add the new potatoes and season to taste. Cover and cook in the preheated oven for 1 hour and 20 minutes, until the lamb is tender.
Remove from the oven and stir through the frozen peas, and a little more stock if necessary. Cook for a further 5 minutes. Sprinkle with the chopped mint and serve.

Tip!

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).