Lamb Casserole with Ale

• Meat

  • 1 kg Lamb shoulder
  • 200 ml Lamb stock, hot

• Produce

  • 2 Carrots
  • 1 Mashed potatoes
  • 2 Onions, large
  • 1 Parsley, fresh

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tbsp Plain flour
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Rapeseed oil

• Bread & Baked Goods

  • 50 g Speculoos biscuits

• Beer, Wine & Liquor

  • 330 ml Ale or stout, dark

• Other

  • 1 Bouquet garni

Found on elizabethskitchendiary.co.uk

Description

Directions

• 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.
• In the same pan soften the onion for 2-3 mins, over a low heat, stirring occasionally.
• 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.
• Add the ale or stout, mustard and bouquet garni. Cover and leave to simmer for 1 hour on a very low heat.
• Stir through the carrots and biscuits. Cover and continue to cook for a further 30 mins. Adjust the seasoning if needed.
• Garnish with the parsley and serve with mashed potatoes