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Lamb chilli casserole

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Ingredients

2 sprigs fresh rosemary
2 bay leaves
1 stick celery, chopped
Grated zest 1 small orange
750ml red wine
1 kg shoulder of lamb, boned and cut into 2cm cubes
2 tbsp olive oil
1 onion, sliced
2 large carrots, peeled and roughly chopped
2 cloves garlic, crushed
2 tomatoes, skinned and chopped
2 tsp mixed herbs
500ml hot chicken or vegetable stock
2 tsp tomato purée
1 red chilli, deseeded and chopped
Salt and freshly ground black pepper
2 tbsp cornflour
800g can potatoes, drained

That’s goodtoknow

You could use fresh potatoes instead of canned potatoes – simply add small new potatoes or cut old potatoes into quarters and add to the casserole about an hour before the end of the cooking time.

Method

Put all the marinade ingredients into a small saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for about 20 minutes until the liquid has reduced by about half. Remove the rosemary and bay leaves from the marinade and discard. Pour the marinade into a large bowl and set aside to cool.
When the marinade has cooled, add the lamb and cover the bowl with cling film. Place in the fridge for about 2 hours.
Preheat the oven to 160⁰C/325⁰C/140⁰Fan/Gas Mark 3.
Heat the oil in a large ovenproof casserole dish or deep sauté pan, over a medium heat.
Remove the lamb from the marinade and add to the hot oil. Reserve the marinade to add to the casserole later.
Fry the lamb for about 5 minutes until evenly browned, then lift out and drain.
Add the onions, carrots and garlic and fry for about 3 minutes.
Add the lamb to the pan and then add the tomatoes, herbs, stock, tomato purée, chilli and reserved marinade. Stir well and season with the salt and freshly ground black pepper.
Bring to the boil then cover and place in the oven for about 3 hours. Check the casserole every now and again and add extra stock if necessary.
About 30 minutes before the end of the cooking time put the cornflour into a small bowl. Add a little cold water and mix to a paste. Take a few tablespoons of the hot gravy from the casserole and add to the paste, stirring well. Pour the mixture into the casserole and stir in very well. This will help to thicken the casserole.
Add the potatoes and return the casserole to the oven for a further 30 minutes.

By Cathy Seward

What do you think of this recipe? Leave us your comments, twist and handy tips.

More Lamb casserole recipes

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Prawn coconut curry

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Serves: 4
Prep time: 5 mins
Cooking time: 30 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Mid-price

This is a delicious curry recipe which is great for a weekend treat when you’ve got your friends coming over. Serve the curry with steamed rice, noodles or pasta such as tagliatelle and Naan bread or Poppadoms. This recipe is quick and very easy to make. The king prawns make it really special. The curry only takes 30 mins to make and is packed full of flavour, spice and plenty of veggies. The coconut milk adds a great, creamy texture to the curry which is perfect.

Ingredients

400ml can coconut milk
200ml hot vegetable stock
30ml yellow curry paste
Grated zest of 1 lime
1 tbsp fish sauce
½ tsp salt
1 tsp sugar
450g raw king prawns, shelled and deveined
225g cherry tomatoes
1-2 tbsp fresh chopped coriander
Juice of 1 lime

That’s goodtoknow

You can buy yellow curry paste from the supermarket. You could use cooked king prawns instead of raw – simply add them to the sauce right at the end and heat through.

Method

Pour 200ml of the coconut milk into a wok or deep sided sauté pan and bring to the boil.
Add the curry paste and lime zest and stir well. Reduce the heat and simmer for 10 minutes.
Add the fish sauce, salt, sugar and remaining 200ml of the coconut milk and the stock. Simmer for 5 minutes.
Add the prawns and tomatoes and simmer for a further 8 – 10 minutes until the prawns are pink and cooked through and the tomatoes are softened. Add the coriander.
Sprinkle with the lime juice and serve with rice, noodles or pasta, Naan bread or poppadoms.

By Cathy Seward

What do you think of this recipe? Leave us your comments, twist and handy tips.

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Creamy Chicken and Mushroom Soup

Rainy days and soup go hand in hand. If you’re a mushroom lover like me, you’ll love this simple savory soup that takes less than 30 minutes from start to finish!

This is a variation of my meatless Creamy Mushroom Soup^[1], which we all love in my home. I like to have that as a first course since it’s such a light soup, but to make it a little more substantial as a main dish, I added some chicken breast. Still light at under 115 calories, and 3 Weight Watchers points, you could easily serve this with a salad or half sandwich on the side.

I did some Spring shopping at Target a few weeks ago and couldn’t pass up these pretty, inexpensive beaded bowls and dishes from the Target Threshold collection^[2]. I love using white bowls and dishes to plate my food. I find food always looks prettiest on a white dish, and since we eat with our eyes, I usually have fun at dinner time and try to style our plates. Also a great tip if you like to photograph your meals.

Creamy Chicken and Mushroom Soup
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1-1/2 cups • Old Pts: 2 • Weight Watchers Points+: 3
Calories: 111.5 • Fat: 3.4 g • Protein: 13.6 g • Carbs: 12 g • Fiber: 0.9 g • Sugar: 1.4 g
Sodium: 538.8 mg

Ingredients:

4 cups water
3 tbsp flour
1 celery stalk, cut in half
5 oz shiitake mushrooms, sliced
8 oz baby bella, sliced
4 tsp Chicken Better Than Bouillon (or to taste)
2 tsp unsalted butter
7 oz skinless chicken breast
1 tbsp fresh parsley, chopped

Directions:

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Add celery, mushrooms, chicken bouillon and butter and bring to a boil. Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.

Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.

Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes. Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.

Makes about 6 cups.

References

^{^} Creamy Mushroom Soup (www.gordon-ramsay-recipe.com)
^{^} Threshold collection (www.target.com)