Name: Oven-Baked Lamb Casserole
Cook time: 200 min
Total time: 200 min
Yield: 6
Ingredients: 1 kg diced lamb; 800 g canned crushed tomatoes; 2 onion; 1 sweet potato cubed; 5 celery stalk; 5 carrot chopped; 1 cup red wine; 1 beef stock cube; 2 cup boiling water; 2 tbs Italian mixed herbs; 1 tbs garlic minced; 2 tbs Worcestershire sauce; 45 g salt-reduced french onion soup mix; 2 bay leaf; 1 pinch parsley; 1 tbs oil

by Kate1983 Last updated on 05/15/2020

An easy lamb casserole that can be made and left in the oven for as long as you like, the longer the better for the most tender meat. - Kate1983

Ingredients

1 kg diced lamb
800 g canned crushed tomatoes
2 onion
1 sweet potato cubed
5 celery stalk
5 carrot chopped
1 cup red wine
1 beef stock cube
2 cup boiling water
2 tbs Italian mixed herbs
1 tbs garlic minced
2 tbs Worcestershire sauce
45 g salt-reduced french onion soup mix
2 bay leaf
1 pinch parsley
1 tbs oil

Method

Step 1

Fry lamb in a little oil in batches over medium heat until just browned. Do not overcook. Set aside.
Step 2

Fry garlic and onions until just browning.
Step 3

Mix stock cube with one cup of the boiling water and add to the pan, along with all other ingredients, except for the parsley. Bring to the boil.
Step 4

Remove from stove top, place into a casserole dish or tagine, and add lamb.
Step 5

Bake, covered, at 150C for 2-3 hours.
Step 6

Remove from oven and stir in parsley.
Step 7

Remove bay leaves prior to serving.

Equipment

1 casserole dish

Recipe Notes

from Australia’s Best Recipes team

Tastes great served with crusty bread and rigatoni pasta. Other vegetables could be substituted. I used canned crushed tomatoes with herbs. Sweet potato can be substituted with 5 small potatoes. Use any kind of stock.