Slow Cooker Lamb Casserole
User Reviews
4.6
24 reviews
Excellent
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Prep Time
15 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 30 mins
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Servings
6
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Course
Main Course
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Cuisine
European
Slow Cooker Lamb Casserole
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This Slow Cooker Lamb Casserole ticks all the boxes: easy, hearty, comforting and incredibly delicious! Tender, melt-in-the-mouth diced lamb cooked with vegetables in a rich tomato and red wine gravy. Add my easy dumplings and you have a crowd-pleasing meal that the whole family will enjoy.
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Ingredients
FOR THE LAMB
- 900 g (2 lbs) diced lamb shoulder or lamb neck
- 1 tbsp cornflour (cornstarch)
- Salt and freshly ground pepper , a few turns of the mill
- 2 tbsp olive oil
- 60 ml (1/4 cup) red wine
- 2 brown onions , finely diced
- 3 celery ribs , finely diced
- 3 carrots , peeled and sliced or finely diced
- 2 tsp salt
- 2 tsp brown sugar
- 2 tsp mixed Italian herbs or Herbes de Provence
- 1 tsp garlic powder (or garlic granules)
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 3 tbsp tomato paste (tomato purée)
- 2 large tomatoes , finely diced or 1 can chopped tomatoes
- 3 medium potatoes , peeled and cubed
- 1 sweet potato , peeled and cubed
- 500 ml (2 cups) beef broth or stock made with stock cube
- 1 bay leaf
FOR THE DUMPLINGS (OPTIONAL)
- 240 g (1 cup) plain full fat yogurt
- 240 g (2 cups) self raising flour
- 3 tbsp Parmesan Cheese , grated
- 1 tsp garlic powder
- 1 tsp mixed Italian herbs or Herbes de Provence
- 1/2 tsp salt
Instructions
PREPARE AND COOK THE LAMB CASSEROLE
- Season the diced lamb with salt and pepper and dust with cornflour. Mix well to combine.
- Heat the olive oil in the slow cooker if it has a sauté function or in a large skillet. Brown the lamb pieces in batches over high heat, allowing them to get a good sear. Set aside.
- Pour the red wine to deglaze the pan (it will steam and spatter so stand back!) and loosen any browned bits with a wooden spoon. These little sticky browned bits are called the "fond", are essential in creating the base of our gravy.
- Add the onions, celery, carrots, seasoning, sugar and herbs to the slow cooker (or skillet) and cook over low heat, stirring frequently, until they have softened. At this point transfer these to your slow cooker if you have started preparing the recipe in a skillet.
- Stir in the tomato paste, soy sauce, Worcestershire sauce, balsamic vinegar and tomatoes.
- Add the potatoes, seared chunks of lamb and any cooking juices into the slow cooker. Stir in the beef broth, add the bay leaf, cover and cook for 6-8 hours on the LOW setting (or up to five on the HIGH setting).
MAKE THE DUMPLINGS
- Combine the yogurt, self raising flour, salt, garlic powder, herbs and Parmesan in a bowl until you have a sticky dough. Leave it to rest for 5-10 minutes, covered with a damp towel.
- Form the dough into a log, dusting with flour as needed. Divide into 8-10 small pieces and roll each into a ball.
ADD DUMPLINGS TO THE STEW
- Position the dumplings on top of the casserole, spaced slightly apart so they have room to expand. Cook for an extra 45-60 minutes on the high setting until the dumplings are plump and fluffy.
SERVE AND ENJOY!
- Discard the bay leaf and have a taste so you can adjust the seasoning if necessary. Serve in bowls with a glass of red wine for the grown ups and bask in the warm comfort and heartiness of this simple dish!
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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