There’s nothing more nourishing, hearty and warming than a home cooked casserole, particularly if it’s using one of Australia’s favourite ingredients, lamb. This healthy lamb stew is perfect for cold winter nights, and can be made a day or so ahead to allow the flavours to develop even further.
Tip
Red wines are the traditional accompaniment to robust casseroles, as their full bodied characteristics are well matched (whites tend to be overshadowed by the earthy, meaty flavours). Try a Cabernet Sauvignon or Merlot with this dish, and of course you can use the same wine in the recipe itself.
Ingredients
- 6 lamb forequarter chops, excess fat trimmed, halved
- 1 tbsp olive oil
- 2 garlic cloves, coarsely chopped
- 500g washed potatoes, halved
- 4 carrots, peeled, halved
- 160ml (2/3 cup) red wine
- 1 x 660ml btl passata
- 375ml (1 1/2 cups) chicken stock
- 1 x 260g btl tomato chutney
- 2 sprigs fresh rosemary
- 150g (1 cup) frozen peas
- 150g (1 cup) frozen corn kernels
Method
1. Preheat oven to 180°C. Season the lamb with salt and pepper. Heat the oil in a large flameproof casserole dish or large frying pan over medium-high heat. Add one-third of the lamb and cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 2 more batches, with remaining lamb, reheating the dish between batches.
2. Add the garlic and cook, stirring, for 2 minutes or until soft. Add the potato and carrot, and cook, stirring occasionally, for 2 minutes. Add the wine and cook for 2 minutes or until the liquid has reduced by half.
3. Transfer the mixture to a casserole dish, if necessary. Add the lamb, passata, stock, chutney and rosemary. Cover and bake for 2 hours or until the lamb is tender and falls off the bone.
4. Skim any fat from the surface. Stir in the peas. Season with salt and pepper.
