Lamb and beetroot casserole

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Cooked and reduced

Ready for the oven

A colourful main course stew. Ideal for cold winter evenings.

Ingredients

• 3 tablespoons olive oil
• 800 g boned lamb shoulder, roughly diced
• 2 medium onions, peeled and finely chopped
• 700 g fresh beetroot, peeled and roughly diced
• 1.5 tablespoons tomato puree
• 1 teaspoon caraway seeds
• 1 litre of vegetable stock or water
• sea salt and freshly ground black pepper

To garnish

• Big handful of parsley, chopped
• Greek yogurt

Method

1. Heat the oil in a lidded casserole or Dutch oven
2. Brown the lamb pieces all over
3. Remove and reserve the meat, retaining as much of the oil as you can
4. Add the onions, lower the heat a little and sauté until translucent, about 8 minutes.
5. Put the meat back in the pot, add the tomato puree, beetroot, stock, caraway seeds, salt and pepper and mix well
6. Cover and gently simmer for 1.5 hours.
7. If the gravy is still very liquid then remove the lid and simmer for another 30 minutes

Serving suggestions

Serve with crusty bread, garnished with parsley and a dollop of yogurt