| Lamb and Carrot Casserole | ||||||||
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| Lamb and Carrot Casserole Recipe |
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This is a very delicious casserole very simple to make in the slow cooker. |
KEY POINTS
| Preparation Time: | 15 mins | Cooking Time: | 6 hours |
| How Difficult | Easy | Freeze? | Yes |
| Servings |
4 portions |
INGREDIENTS
The ingredients below will make 6 portions.
Click on the pictures to enlarge.
INGREDIENTS
| Ingredients |
Imperial |
Metric |
| Stewing or Braising Lamb | 1½lb | 675 grams |
| Vegetable oil | 1 tbsp | 15 ml |
| Onions | 2 | 2 |
| Carrots thickly sliced | 1½lb | 675 grams |
| Pearl barley rinsed | 3 tbsp | 45 ml |
| Near boiling lamb stock | 1 pint | 600 ml |
| Fresh thyme or dried herbs | 1 tsp | 5 ml |
| salt and ground black pepper |
COOKING EQUIPMENT
1 Slow Cooker
Turn the cooker on to high heat before starting your preparation, so
the cooker is at the right temperature.
Method
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Trim all the excess fat from the lamb and cut the meat into 3cm/1¼in pieces. |
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Heat the oil in the pan and fry the meat until it's brown. Remove from the pan with a slotted spoon and put aside. |
| Dice the onions and and to the pan and fry gently for about 5 minutes or until golden brown. |
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Add the carrots and celery and cook for a further 3 - 4 minutes or until they are beginning to soften. |
| Transfer all the vegetables to the slow cooker. |
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Sprinkle to pearl barley over the top of the vegetables then spread the lamb pieces over the top. Lightly season with salt, pepper and herbs. |
| Pour the stock over the meat, making sure all the meat is covered. Cover the cooker with the lid and cook for 2 hours. Lift the lid and skim off any residue that has risen to the surface. Re-cover the pot and switch to low and cook for a further 4 - 6 hours or until the meat is tender. |  |
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Dish up and enjoy this wonderful tasty meal served with jacket potatoes and vegetable of your choice. |
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