Lamb Casserole with Ale Recipe

PREP: 25 mins COOK: 90 mins Add to My Favourites

In the mood for comfort food? This hearty lamb casserole recipe is easy to throw together. Naughty and nice, it can be made with or without ale. Don’t forget to serve it with a healthy dollop of mash for good measure!

10 Ratings

Ingredients

SERVES 4

  • 1 kg lamb shoulder, leg or neck fillet, cut into 2.5cm cubes
  • 2 tbsp rapeseed or olive oil
  • Salt and pepper
  • 2 large onions, chopped
  • 1 level tbsp flour 
  • 200ml hot lamb stock
  • 330ml bottle dark ale or stout 
  • 1-2 tbsp Dijon mustard
  • 1 bouquet garni 
  • 2 carrots, chopped
  • 50 g speculoos (cinnamon biscuits), roughly broken 
  • Freshly chopped parsley, to garnish

Method

STEP 1

Heat the oil in a large, non-stick frying pan, season the lamb and brown over a high heat for 3-4 mins.  Remove from the pan and set aside.



STEP 2

In the same pan soften the onion for 2-3 mins, over a low heat, stirring occasionally.



STEP 3

Sprinkle the flour over the onion, stir for 1 minute then add the stock. Stir well to remove any sediment from the bottom of the pan. Return the meat to the pan.



STEP 4

Add the ale or stout, mustard and bouquet garni. Cover and leave to simmer for 1 hour on a very low heat.



STEP 5

Stir through the carrots and biscuits (if using). Cover and continue to cook for a further 30 mins. Adjust the seasoning if needed.



STEP 6

Garnish with the parsley and serve with mashed potatoes.

How did it taste?