Tag: vegetable stock

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

  1. 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.
  2. When the marinade has cooled, add the lamb and cover the bowl with cling film. Place in the fridge for about 2 hours.
  3. Preheat the oven to 160⁰C/325⁰C/140⁰Fan/Gas Mark 3.
  4. Heat the oil in a large ovenproof casserole dish or deep sauté pan, over a medium heat.
  5. Remove the lamb from the marinade and add to the hot oil. Reserve the marinade to add to the casserole later.
  6. Fry the lamb for about 5 minutes until evenly browned, then lift out and drain.
  7. Add the onions, carrots and garlic and fry for about 3 minutes.
  8. 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.
  9. 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.
  10. 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.
  11. Add the potatoes and return the casserole to the oven for a further 30 minutes.

By Cathy Seward

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Vegetable lasagne

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables cut them into smaller dice and most won’t know they are there.

  • Serves: 8-10

  • Prep time: 1 hr

  • Cooking time: 25 mins

    (may need an extra 5 mins)

  • Total time: 1 hr 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Ingredients

  • 4 onions, peeled and finely chopped
  • 4 small courgettes, cut into 2.5cm dice
  • 2 small peppers, cored and cut into 2.5cm squares
  • 300g butternut squash, peeled and cut into chunks
  • 2 large leeks, cut into discs, optional
  • 2 garlic cloves, peeled and crushed
  • 450g pre-cooked lasagne
  • Grated pumpkin seeds
  • 70g plain flour
  • 2tbsp olive oil
  • 80g butter
  • 250g cheddar cheese
  • 1tsp mustard
  • 8 tbsp tomato paste
  • Ground salt and pepper, to season
  • 2 x 400g canned chopped tomatoes
  • 1.2lt (1200ml) milk
  • 600ml water or vegetable stock

Method

  1. Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
  2. In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
  3. To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
  4. Cook in the oven for 25-30 mins or until golden and bubbling.

By Caroline Marson, cookery advisor – Love Food Hate Waste

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Carrot and coriander soup

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Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This classic soup makes a delicious healthy lunch for you and the family. It’s cheap and at just 102 calories a bowl, it’s a winner all round!

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 25 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • 5 a day1
  • Child friendly
  • Freezable
  • Make in advance

That’s goodtoknow

Top tip: Garnish with a swirl of single cream (or soya cream for a dairy-free soup).

Ingredients

  • 1tbsp (15ml) vegetable oil
  • 1 onion, chopped
  • 450g (1lb) carrots, washed and sliced
  • 1 clove garlic, crushed
  • 1tsp ground coriander
  • 1.2 ltr (2pts) vegetable stock
  • 3tbsp chopped fresh coriander
  • Squeeze of lemon juice
  • Freshly grated nutmeg to taste
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min.
  2. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender. Stir in the fresh coriander.
  3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot, but not boiling, and serve.

www.britishcarrots.co.uk

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Nutritional information per portion

  • Calories 102(kcal)
  • Fat 4.0g
  • Saturates 0.4g
  • Sugars 12.6g
  • Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 16%

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