Lamb and Mixed Veg Casserole
ready in 2 h. 20 min.
- 35 ounces lamb (e. g. shoulder; cubed)
- 2 onions (chopped)
- 2 cloves garlic (finely sliced)
- 2 ¾ cups carrots (chopped)
- 4 cups waxy potatoes (peeled and cubed)
- 2 tablespoons vegetable oil
- Sea salt
- freshly ground peppers
- ground Caraway
- 3 cups lamb stock
- 1 sprig fresh rosemary
- 2 ¾ cups Green beans (trimmed)
- 1 teaspoon Corn starch
- 1 small scallion
Heat the oil in a large pan. Brown the meat on all sides and fry the onions until golden brown. Saute the garlic, then add the potatoes and the carrots. Season with salt, pepper, caraway and coriander.
Pour in the lamb stock, add the rosemary, cover with a lid and simmer for ca. 1.5 hours on a low heat. Add more stock if required.
Wash and trim the beans. Add to the stew about 20 minutes before the end of the cooking time. Mix the cornflour to a smooth paste with a little water. Add to the stew and cook for a further 5 minutes until the sauce has thickened slightly.
Wash and clean the spring onion and cut into rings. Season the stew to taste, sprinkle with the spring onions and serve.