Recipe by Evie*
My favourite casserole
Top Review by east coast nellie
This recipe earned a "very good" from DH, who is pretty hard to please! I actually used lamb neck pieces (very inexpensive) in the crockpot and it made them oh-so tender. I followed steps 1-5 as stated in recipe, only instead of adding meat to pan, I put everything into the crockpot, skipping the saute'ing of the onions and just putting them in the crock with pre-cooked, crumbled bacon. I decided to add potatoes, turnips, and peas later since DH doesn't like mushy spuds, so I let cook on low without the veggies for 6 hours. I THEN ran out of time to add the veggies to the crock and have them come out cooked, so I boiled the potatoes and turnips together until almost done, and then added to crock with frozen peas and turned it to high for about 30 minutes. It turned out great! DH said this is the way his mom cooks, and this reminded him of "back home." Thank you so much for sharing this lamb recipe that I will use often!
- 2 1⁄2 lbs lamb (cut into bite size pieces)
- 2 ounces butter
- 2 tablespoons oil
- 1 clove garlic
- 3 beef bouillon cubes
- 2 1⁄2 cups water
- 1⁄2 cup tomato puree
- 4 small turnips (or half a small swede)
- 8 small onions
- 4 ounces bacon
- 1 ounce butter, extra
- 10 small potatoes
- 4 ounces peas
- 2 tablespoons chopped parsley
Directions See How It's Made
- Toss lamb pieces in flour.
- Melt butter and oil in large pan, add meat and brown well, remove from pan.
- Add crushed garlic, saute 1 minute.
- Add 1 Tbsp flour to pan, cook one minute.
- Add water, crumbled stock cubes and tomato puree, stir until smooth and sauce boils, reduce heat, add meat, simmer covered for 30 minutes.
- In separate pan, saute peeled onions and chopped bacon in extra butter for 1 minute.
- Add to pan with peeled and sliced turnip or swede, peeled potatoes and peas.
- Bring back to boil, reduce heat, simmer covered for a further 30-35 minutes or until meat and vegetables are tender.
- Add parsley.