We recently had 3 days of solid rain which dropped our lovely temperatures quite a lot, which in turn set in quite a large urge for a hearty meal and a tomato based lamb casserole was right on the top of my list. This is one of those meals that is even nicer the next day and freezers very well too.
1kg lamb cut up -I used the “offcuts” from the half lamb be bought late last year
5ml black pepper
7.5ml cumin seeds
7.5ml dried thyme
2 medium onions sliced
1 litre lamb/beef stock
115g tin tomato paste
15ml brown sugar
4 potatoes peeled chopped
3 carrots scraped and chopped
- Combine the flour, salt, pepper, cumin and thyme in a bag and add the lamb. Shake the bag about to coat the lamb in the flour mixture.
- Seal and brown the lamb in batches in a little olive oil in a pot over a medium heat and set aside.
- Fry the onions and add the meat back to the pot.
- Add the stock, tomato paste, sugar and stir to combine, cover and allow to simmer over a low heat for approximately 1 hour or longer until the meat is tender.
- Add the potatoes and carrots and simmer for a further 30 to 40 minutes until the vegetables are cooked through.
- If the sauce is a little thin, thicken with a small amount of cornstarch mixed with water.