Lamb and Mixed Veg Casserole

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Lamb and Mixed Veg Casserole
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in

Ingredients

for
4
Ingredients
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
freshly ground peppers
3 cups
1 sprig
fresh rosemary
2 ¾ cups
Green bean (trimmed)
1 teaspoon
1
small scallion
How healthy are the main ingredients?
oniongarliccarrotCaraway seedrosemary

Preparation steps

1.
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.
2.
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.
3.
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.
4.
Wash and clean the spring onion and cut into rings. Season the stew to taste, sprinkle with the spring onions and serve.