Spiced Lamb Casserole


Serves 4

Prep Time 30 mins

Cook Time 2 hours

1kg JW Galloway Scotch Diced Lamb 
40g vegetable oil
3 red onions, sliced
3 cloves of garlic, grated
2 tsp ground cumin
2 tsp ground coriander
½ tsp cinnamon
3 tsp garam masala
½ tsp salt
½ tsp cracked black pepper
50g tomato puree
2x 400g tinned tomatoes
500ml light lamb stock
30g honey
15g fresh coriander
100g dried apricots


Preheat oven to 160c fan. Add vegetable oil and diced lamb to a large casserole pan and fry until lamb is coloured. Add in the red onions and cook for 3 minutes.
Add garlic, cumin, coriander, cinnamon, garam masala, salt and pepper to the pan and cook out. Add the tomato puree and cook for a further minute. Pour in the tinned tomatoes, lamb stock, honey, fresh coriander and dried apricots and stir.
Transfer casserole pan to oven and cook covered for 2 hours until meat is tender. After 1.5 hours check the Casserole, if the sauce needs thickened remove the lid for 30 min.

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