Showing posts with label Irish Casserole/Stew. Show all posts
Showing posts with label Irish Casserole/Stew. Show all posts

Jul 8, 2012

Lamb and Rosemary Casserole with potato topping

Lamb and Rosemary Casserole with sliced potato topping

Serves: 6
Preparation Time: 2 hours approx
Require a baker that can be used on both stovetop and move to oven.

2 tablespoons of butter
700g shoulder lamb diced
1/4 brown onion cut up
2 tablespoons of diced fresh rosemary
1 tablespoon of oregano fresh diced
2 garlic cloves crushed
shake of pepper
1 carrot cut up thin
1 stalk celery cut up thin
4 potatoes skinned and finely sliced to top
2 cups of chicken stock home style
salt to taste

Cook the butter in a large casserole baker on the stovetop and add the meat to brown. Add the onion and rosemary and cook for another 5 minutes.  Add the garlic cloves. Pour your stock in and add vegetables and herbs. Place the potato slices over the top of the dish.  

Bake in oven for around 2 hours until the potatoes are nice and crispy on the edges.

Winter warmer with amazing tender lamb!

May 8, 2012

Irish Lamb Casserole

Irish Lamb Casserole

Serves: 4 approx
Preparation Time: 20 minutes
Cooking Time: 2 hours

500g lamb diced (no fat)
olive oil for frypan
2 Potatoes peeled and diced
2 Carrots peeled and diced
1 onion cut into four pieces
2 stalks of celery diced
1 handful of rosemary
1 handful of oregano
2 massel beef stock cubes in 700ml of hot water

Add the lamb meat to a frypan and cook until brown.  Then set aside in a covered bowl.  Add the vegetables to the frypan and cook for approx 5 minutes turning over so to soften them a little.

Then add all ingredients to a casserole pot and mix in the beef or vegetable stock.

Stir through and place lid on and cook for approx 2 hours on around 180 degrees celcius in fan forced oven .  Serve with crusty bread.