Every now and then my husband Pete gets a real craving for a good lamb casserole. Especially on cold wintry Ballarat days when the air blows icy from the Antartica, it whooshes right over Tasmania and straight up to our front door and nothing beats the cold like a hearty one pot. This is my go to recipe. It’s super easy and yummy and I make it in our slow cooker. I pop it on at night and the next morning we have hot lamb ready to eat all day with Golden Mash or Parsley and Cheese Dumplings – I have given you the recipe for both.
You will need
1 kg of lamb – I used a leg but you can use any cut of lamb you like. I cut it into large chunks.
4 Cloves of Garlic chopped finely
1/4 cup of plain flour
2 large potatoes sliced
2 Onions sliced
4 small to medium Carrots sliced
1/4 cup of mixed herbs
1 cup of Mushrooms sliced
if using a slow cooker add 1 cup of any broth
if using a stove top use 2 cups of broth
To Make It
Cut the excess fat off the lamb and chop it into large pieces and put it into the pot or slow cooker.
Tip in the flour and rub it over the lamb covering the pieces
Put in all other ingredients.
To Cook It
If using a slow cooker cook on auto or on high until bubbling then turn to low and cook for 8 hours (Or do as I do and put it on at night and leave over night)
If using a pot on the stove cook covered over a low heat for 2 – 4 hours or until the meat is tender and falling apart
Serve with either Golden Mash or Parsley and Cheese Dumplings:
Cook equal parts potato and pumpkin or yam and then mash with sour cream
1 cup of self raising flour
2 tablespoons of finely chopped parsley
1/4 cup of grated cheese
1 tablespoon of milk
Drop balls of dumpling mix about a dessertspoon size onto the top of the stew, cover and continue to cook for 20 minutes or until dumplings are cooked.