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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.
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KEY POINTS
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Preparation Time: |
15 mins |
Cooking Time: |
6
hours |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4 portions |
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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 |
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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
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. |
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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. |
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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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