In England we're now firmly settling into Autumn. The trees have reached a gourgeous yellow/red/orange colour and everything looks quite pretty. Unless it's raining. Which sadly it now does at least every other day. I guess we can start dreaming about summer again .... Anyway, Autumn does have some advantages. There's nothing nicer than to snuggle up on a cold November evening with a steaming hot meal in front of you. One that you don't have to feel will add on those winter pounds is always a bonus as well.
Ingredients (serves 4):
2lb diced lamb.
2 cloves garlic
2 teaspoons fresh ginger
2 teaspoons Worcestershire sauce
750ml chicken stock
2 teaspoons fresh rosemary
Extra virgin olive oil
Ground black pepper
Dried chili flakes
1.) Preheat the oven to 180 degrees.
2.) Finely chop the onion and garlic. Chop the carrot.
3.) Heat a tablespoon of oil in a pan. Cook the onion, garlic and carrot for roughly five minutes on a medium heat. Take care not to burn as it can alter the taste of the entire casserole (from experience, burnt onion is noticeable in pretty much every dish!).
4.) Whilst this is cooking, put another tablespoon of oil in a large frying pan or wok. Brown the chunks of lamb.
5.) Grate the ginger and add to the cooking vegetables. Add the chili flakes. Cook for one minute. Put the vegetables in a casserole dish.
6.) Add the lamb to the casserole dish.
7.) Put the rosemary (taken off the sticks) into the pan which the lamb was cooked in. Add the stock. Heat until the stock is bubbling.
8.) Add the stock to the casserole. Stir and put in the oven for 1 hour.
9.) Add the Worcestershire sauce, ground black pepper and sea salt. Put back in the oven for another hour.
10.) Et voila, you have a gourgeous casserole for the whole family, or, if you're just cooking for yourself it's suitable for freezing (great for long days where you don't want to cook!).
Love and Light
Any comments/questions are always welcome!
All photos are property of Sophie Hartley