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 Lamb and Carrot Casserole Recipe

This is a very delicious casserole very simple to make in the slow cooker.

KEY POINTS

 Preparation Time:  15 mins  Cooking Time:   6 hours
 How Difficult Easy  Freeze?   Yes
 Servings

4 portions

INGREDIENTS

The ingredients below will make 6 portions.



Click on the pictures to enlarge.

INGREDIENTS
Ingredients

Imperial

Metric

Stewing or Braising Lamb 1Żlb 675 grams
Vegetable oil 1 tbsp 15 ml
Onions 2 2
Carrots thickly sliced 1Żlb 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

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/1╝in pieces.  

 
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.

 
Add the carrots and celery and cook for a further 3 - 4 minutes or until they are beginning to soften.

 
Transfer all the vegetables to the slow cooker.



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.

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.

Dish up and enjoy this wonderful tasty meal served with jacket potatoes and vegetable of your choice.

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