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Good evening | 17th March 2010
Spiced Lamb Casserole
| 1 tsp Cumin |
| 1 tsp Chinese Five Spice |
| 1 tbsp Flour |
| 2 tbsp Oil |
| 1 Onion (chopped) |
| 2 Leeks (sliced) |
| 2 sprigs Rosemary |
| 250ml hot Lamb Stock |
| Salt and Pepper |
Put the Lamb in a large plastic bag with the cumin and five spice and shake until the Lamb is coated and leave overnight to infuse.
Add the flour and shake until the Lamb is again coated.
In a large casserole dish heat 1 tbsp oil and, in batches, brown the meat all over and remove.
In the same dish add another tablespoon of oil and gently fry the onion and leek until soft before returning the Lamb.
Add the rosemary and stock; bring to the boil, season and cover.
Place in a preheated oven, at 170ºC/325ºF/Gas 3, for about an hour, taste and adjust seasoning accordingly.
Serve with Boiled Rice
Purchase your ingredients below...
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
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