This is a firm favourite of mine, I’ve shared this recipe with friends so many times. It’s a goodie, it gets rave reviews every time I make it. I tend to do it two ways, if I have plenty of time I slow cook in a casserole pot and if I am pressed for time I use a pressure cooker (get one, they are life changing). I’ve included instructions for both methods below depending on how much time you have, they are both just as good.
- Lamb casserole chunks or pieces – about 300 – 400g
- Chopped onion
- Pack of cherry / rosa tomatoes
- Chicken stock (between 500ml – 1litre, enough to cover the lamb pieces – obviously depending on how much you have and how big/ small your casserole is)
- 2 sprigs of rosemary
- Flour for dusting the lamb pieces in
- 1 or 2 cloves of chopped garlic
- 2 anchovy fillets
- Olive oil
- Salt and pepper to taste
- Parmesan to serve
Method:
- Dust the lamb pieces in the flour
- Brown the meat in a casserole pot with a bit of olive oil and set aside
- Add the chopped onion, garlic and anchovy fillets and olive oil and soften slightly – the anchovy should disintegrate
- Add the lamb back into the pot
- Pour over the hot chicken stock until it just covers the lamb pieces and add the sprigs of rosemary and stir
- Pop the sweet baby tomatoes on top of the lamb
For slow cooking:
- Place the lid on and let it simmer for at least an hour, stirring occasionally
- Take the lid off and let it simmer on a very low heat for another hour until the lamb is tender and the tomatoes are wrinkly and cooked through
- Remove the 2 rosemary sticks
- Stir through and squash the tender lamb pieces a bit so that you can “spread” the lamb through out the sauce
- Add salt and pepper to taste
For the pressure cooker:
- Cook on high/med pressure for 20 minutes
- Let the pressure reduce on it’s own then open and stir through (if the meat is not tender enough put it back to high pressure for 7 – 10 mins)
- Once tender, remove the 2 rosemary sticks
- Stir through and squash the tender lamb pieces a bit so that you can “spread” the lamb through out the sauce
Follow the below for both methods:
- If the sauce is too thin, use a spoon of cornflour in a cup and mix with a few tablespoons of the sauce then stir through put the sauce back on the heat and allow it to thicken for a few minutes
- Add salt and pepper to taste
- Cook with fresh pasta, any type will do, it’s nice with tagliatelle, spaghetti or even penne or gnocchi
- Add grated Parmesan to taste
- For a low carb alternative, use courgetti
- Yum Yum!!!
