Lamb casserole with Ale

PREP: 25 mins COOK: 90 mins Add to My Favourites

Ingredients

  • SERVES 4
  • 1 kg lamb shoulder, leg or neck fillet, cut into 2½ cm cubes
  • 2 tbsp rapeseed or olive oil
  • 2 large onions, chopped
  • 1 level tbsp flour
  • 200ml hot lamb stock
  • 330ml bottle dark ale or stout
  • 1-2 tbsp Dijon mustard
  • 1 bouquet garni
  • 2 carrots, peeled and diced
  • 50 g speculoos (Belgian style cinnamon biscuits), roughly broken (optional)
  • Salt and black pepper
  • Chopped parsley, to garnish

Method

STEP 1

Heat the oil in a large, non-stick frying pan, season the lamb and brown over a high heat for 3-4 mins.  Remove from the pan and set aside.


STEP 2

In the same pan, reduce the heat and soften the onion for 4-5 mins, stirring occasionally


STEP 3

Sprinkle the flour over the onions, stir for 1 minute then add the stock. Stir well to remove any sediment from the bottom of the pan. Return the meat to the pan.


STEP 4

Add the ale or stout, mustard and bouquet garni. Cover and leave to simmer for 1 hour on a very low heat.


STEP 5

Stir through the carrots and biscuits (if using). Cover and continue to cook for a further 30 mins. Adjust the seasoning if needed.


STEP 6

Garnish with the parsley and serve with mashed potatoes

How did it taste?