lamb casserole

800g lamb, diced 

1 x 400g tinned tomatoes

500ml chicken stock

1 onion, finely chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

1 tbsp juniper seeds, crushed

1 tbsp fresh rosemary, chopped

1/2 tsp chilli flakes

flat leaf parsley, finely chopped for garnish

  • Pre-heat oven on gas mark 4. 
  • Brown the lamb.
  • Fry the onion, celery and carrot until softened. 
  • Add the lamb and vegetables to a casserole pot*
  • Add juniper, rosemary, chilli and tomatoes.
  • Cover with stock and cook in the oven for around 3 hours.
  • The meat is cooked when it is tender and falls apart. 
  • Delicious served with mashed potatoes.
  • Garnish with chopped parsley. 

* alternatively at this stage you could transfer everything into a slow cooker, with 250ml of stock and cook on high for 3 hours or on low for 10 hours.