Spiced Lamb Casserole

by Stefan Kolsch

Put the Lamb in a large plastic bag with the cumin and five spice and shake


880g Diced Lamb Steak
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

Spiced Lamb Casserole


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

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    • Adjust the recipe and include a weight for the meat. I really can't find a quantity anywhere
    By Mrs S J McKay - 26th Apr 2012

    Reply: Thank you very much for your comments, our Head Chef will get the recipe updated immediately to include the quantity of Lamb required,