Lamb and beetroot casserole

From Cookipedia

Lamb and beetroot casserole
Lamb and beetroot casserole
Servings:Serves 4
Calories per serving:814
Ready in:2 hours 30 minutes
Prep. time:15 minutes
Cook time:2 hours 15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013
Cooked and reduced
Ready for the oven

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


Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

To garnish


  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

See also

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.