Slow-cooked Vegetable and Lamb Casserole

Ingredients

Scaled for your household (6 portions) · original serves 6

• Plain flour¼ cup
• Lean boneless diced lamb1 kg
• Olive oil2 tbsp
• Red onion2
• Garlic cloves2 clove
• Carrots3
• Celery sticks2
• Worcestershire sauce1 tbsp
• Thyme4 sprig + to taste
  Original recipe breakdown · used in multiple steps

  • 4 sprigs thyme
  • Thyme to serve — Source does not specify an amount; no quantity invented.
• Chicken stock⅔ cup
• Tinned chopped tomatoes400 g
• Potatoes600 g
• Olive oil cooking sprayto taste
• Crusty bread (optional)to taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Heat the oven to 160°C, or 140°C fan. Dust lamb with flour and brown in oil in batches. Remove, then soften onion and garlic for 3 minutes.

2. 2

   Add carrots, celery, Worcestershire sauce, thyme, stock and tomatoes. Return the lamb, season and transfer to a casserole. Cover with foil and bake for 1¼–1½ hours.

3. 3

   Arrange potato slices over the casserole and spray with oil. Bake for 1 hour, then increase to 200°C, or 180°C fan, for another 10–15 minutes to brown. Finish with thyme and serve with crusty bread.