Lamb and beetroot casserole
Recipe review
Great for the beetroot season
4.7/5 I'm always wondering how to use up our beetroot glut. This is a fine idea. Jerry, aka Chef (talk)
A colourful main course stew. Ideal for cold winter evenings.
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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