Spicy Lamp Casserole

Name: Spicy Lamp Casserole
Yield: Serves 4
Ingredients: 60 ml (2 fl oz/¼ cup) olive oil; 1.25 kg (2 lb 12 oz) lamb leg or shoulder, cut into 4 cm (1½ inch) cubes; 1.25 kg (2 lb 12 oz) lamb leg or shoulder, cut into 4 cm (1½ inch) cubes; 1 small onion, finely chopped; 1 celery stalk, finely chopped; 3 garlic cloves, crushed; 125 ml (4 fl oz/½ cup) dry Marsala; ¾ teaspoon chilli flakes; 1 tablespoon crushed juniper berries; 2 tablespoons tomato paste (concentrated purée); 250 ml (9 fl oz/1 cup) chicken stock; 1 rosemary sprig; 12 small onions; 2 potatoes, cut into cubes; 2 tablespoons finely chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

60 ml (2 fl oz/¼ cup) olive oil
1.25

Spicy

Method

Preheat the oven to 180°C (350°F/Gas 4).
Heat the olive oil in a large flameproof casserole dish. Add the lamb in batches, so that you don’t overcrowd the dish, season with salt and pepper and brown lightly over high heat. Remove each bat