Lamb and beetroot casserole
A colourful main course stew. Ideal for cold winter evenings.
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: | |
Recipe author: | Chef |
First published: | 21st January 2013 |
Best recipe reviewGreat for the beetroot season 4.7/5 I'm always wondering how to use up our beetroot glut. This is a fine idea. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 150 ml Greek yogurt
Method
- Heat the oil in a lidded casserole or Dutch oven
- Brown the lamb pieces all over
- Remove and reserve the meat, retaining as much of the oil as you can
- Add the onions, lower the heat a little and sauté until translucent, about 8 minutes.
- Put the meat back in the pot, add the tomato puree, beetroot, stock, caraway seeds, salt and pepper and mix well
- Cover and gently simmer for 1.5 hours.
- If the gravy is still very liquid then remove the lid and simmer for another 30 minutes
-
Cooked and reduced
-
Ready for the oven
Serving suggestions
Serve with crusty bread, garnished with parsley and a dollop of yogurt
See also
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