This is a very easy but tasty dish that has stood the test of time. Don’t skimp on the time you put into browning the lamb and the onions. This is what gives the dish such a wonderful depth of flavour.
Ingredients
- 600g lamb - diced
- Garlic salt
- White pepper
- 15g butter
- 1 tablespoon cooking oil
- 2 onions – sliced
- 2 tablespoons flour
- 2 cups chicken stock
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 3 carrots – peeled and cut into 5mm chunks
- 5 potatoes – peeled and cut into 3mm slices
- 40g butter – cut into small cubes
- ¼ teaspoon dried thyme
Method
- Preheat the oven to 170oC (150oC fan bake).
- Season the diced lamb with garlic salt and pepper.
- Heat a medium size casserole dish on the stove top, over a high heat. Add in the butter and cooking oil.
- own the lamb pieces in batches – set aside.
- Turn the heat down to medium and cook the onion for 4 – 5 minutes, stirring occasionally.
- Stir through the flour and cook for an additional minute. Add the lamb and any resting juices back into the casserole.
- Add in the chicken stock, bay leaves and Worcestershire sauce. Stir to combine.
- Cook in the oven for 1 hour with the lid on.
- Remove from the oven and stir through the carrots and top the meat with the potato slices.
- Dot the potato with cubes of butter and sprinkle with dried thyme.
- Place the lid back on and cook for a further hour.
- Remove the lid and cook for a further 30 – 45 minutes to brown the potatoes.
- Leave for 10 minutes before serving.