Diced Lamb Casserole Food

SLOW-COOKED IRISH STEW

Steps:

• Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
• Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
• Stir in the butter, season and serve scooped straight from the dish.

CROCK POT BEEF OR LAMB CASSEROLE

Steps:

• Place the diced meat and flour in a plastic bag. Toss the meat to coat thoroughly in the flour. Add in extra flour if required. set aside.
• Prepare vegetables and place in the bottom of the crock pot.
• Add herbs,garlic, salt and pepper to the veges.
• Add the meat to the crock pot.
• Add the can of tomatoes. If using peeled tomatoes-roughly chop them first. Add the stock/wine/water.
• Cook on high setting for approx 4 hours or low setting for about 8 hours. Serve with toast, noodles or rice.
• NOTE- if you like a lot of gravy add more beef stock to the crock. Before serving if the gravy is not thick enough add some cornflour(maize corn flour) or arrowroot mixed with a small amount of water to the casserole and cook until thickened.

HEARTY LAMB STEW

Steps:

• Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
• Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

LAMB CASSEROLE

Steps:

• Toss diced lamb in plain flour with salt& pepper.
• Heat oil in large frypan and cook lamb until brown.
• Remove from pan and set aside.
• Add garlic, onion, carrots, wine and bring to boil.
• Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
• Return lamb to dish and bring to boil.
• Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
• When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
• Serve with a side of your choice.
• My husband likes this served with mashed potato and green beans.

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.

EGGPLANT, LAMB AND RICE CASSEROLE

Steps:

• Preheat oven to 450°F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400°F
• While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.
• Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
• Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.