Diced lamb is available from major supermarkets. Or, ask your butcher to dice meat from a boned leg of lamb instead. Casserole can be made up to three days ahead. Keep covered in the fridge.
Ingredients
Method
Heat half the oil in a flameproof, casserole dish (16-cup capacity) over a medium to high heat. Add lamb in two batches. Cook, turning occasionally, for 5 to 8 minutes, or until browned all over. Remove.
Heat remaining oil in same dish. Add onions, celery and carrots. Cook, stirring for about 5 minutes, or until lightly browned. Return lamb to dish. Add flour and tomato paste. Cook, stirring, for a further 1 minute.
Stir in sauce, mustard, sugar and stock cubes with 2 ½ cups water. Bring to boil. Remove. Cover with lid.
Cook in a slow oven (150C), stirring halfway through, for 2 hours. Remove from oven. Season with salt and pepper. Stir in parsley.
Serve with mashed potato.
Looking for similar recipes? Check out the articles below
Slow Roasted Lamb shoulder with smashed potatoes
Roast lamb with herb chilli dressing
