Recipe

Winter Lamb Casserole With Carroway Seeds Recipe

	Michael / All my dishes 2 months ago A really warm, comforting lamb casserole. I forget where this came from, but it's one that's stuck in the back of my mind. Preparation takes a bit of time, but cooking it is a breeze! Prep:30m Cook:35m Servings:4	Michael
	lamb casserole easy winter warmer

Does this look good? Yeah! / Nope

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Ingredients

6 Lamb Steaks

400g New Potatoes

3 large Carrots

1 large red Onion

1 large handful of Green/Runner Beans (around 150g)

1 clove of Garlic, Crushed

1 Ltr Chicken Stock

250ml Glass White Wine

White Flour

Low fat Creme Fraiche

Paprika

Cayenne Pepper

Large knob of butter

Olive Oil

Salt, Pepper

2 teaspoons of Carroway seeds

Directions

Preheat your oven to 180 degrees C.

Season one side of the lamb steaks with salt and pepper, a teaspoon of Paprika and another of Cayenne Pepper. Rub this into the meat, then repeat on the other side.

Halve the Onions, then slice finely into half-moon strips.

Peel the carrots, halve, then chop roughly into wedges.

Halve the new potatoes - no need to peel, but give them a quick scrub first.

Have your casserole dish to hand, and get a large frying pan over a medium heat. Add a large knob of butter and a good slosh of olive oil to the pan.

When the butter is just starting to bubble, add the lamb steaks. Cook for about 3 to 4 minutes on each side so that they are lightly browned. Remove them from the pan and put them in the casserole dish.

Add the potatoes to the pan. Turn the heat up a bit and cook for around 5 minutes. Keep them moving, and they should go slightly golden on the surface. About half way through cooking, add the carrots to give them a little cooking. Remove these from the pan and stick them in the casserole dish.

Add the onions and the garlic to the pan. Cook for about 5 minutes so that they have softened, and are starting to go a little crisp.

Add the runner beans to the top of the mix in the casserole dish. (I did actually 'show them the pan' for a minute, but more because I was running out of space!).

There should still be oil/butter in the pan. If there is a lot you can pour some of it off at this point. Add two tablespoons of flour and turn up the heat. Stir, and work it into a roux. Cook for a minute or two.

Add the cup of water, and work the roux into a paste, then add the Carroway seeds and the glass of white wine. If the mixture is still very thick, add a little of the stock. Work anything stuck to the bottom of the pan off with a spatula, and add the rest of the stock.

Bring to the boil, and allow to boil fairly vigourously for 5 or so minutes so it reduces a little.

Turn down the heat a little, and add the Creme Fraiche to the mixture, little by little, while whisking.

Pour over the ingredients in the casserole dish. In mine, this was 'just' enough to cover the contents of the dish.

Put the lid on, and slam it in the oven for 35 minutes. When it comes out, you should have a lightly bubbling, perfectly cooked casserole.

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